r&s* 


BANCROFT 
LIBRARY 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 


Carson  Valley  Bank 


Does  a  General 

Banking  Business 

Carson  City,  Nev. 


Dainties 


Union  Cook  Book 

Carson  Giiy  Virginia  City 


J.  KELLY  CO. 

BRIDGE,BEACH8cCO§  fTLA       C  n-,U 

rior"       lne  Lasn 

GROCERS 


■'* 


Agents  for 
|j!p    Bridge  &  Beach 

Steel  Ranges 

and 

Heating  Stoves 


Carson  City,  N«v. 


"$5.00  Donated  by  a  Sinner,"  Vi] 


irginia  City. 


Agent  for  Red  Cross  and  Grover  Shoes  for  Women. 

Hanan  Walk-Over  Florsheim  for  Men. 

Also  a  Complete  line  of  Rubber  Goods  and  Gloves. 

Burlington's  Shoe  Co. 

John  Canton    D.    G.   Kitzmeyer 

Blacksmith  and  ■^*%* 

Carriage  Work.     Harness  and 

Horse  Shoeing,  Jobbing  and  SoddlCTV 

Repairing  of  all  Kinds.  *~  * 


Charges  Moderate-  Work  Satisfactory 


HORSE  CLOTHING 


Carson  City,   Nev.  No.  211  S.Carson  St.    Carson  City,  Nev. 

W  o  m  en!  Don't  on  account  of  the 
many  compliments  paid  you  on  your  good 
dinner  by  your  husband,  brother  or  sweet- 
heart, forget  to  have  him  send  that  sample 
to  the 

CARSON  ASSAY  OFFICE 

W.  O.  Fleckner's 

Chocolates 
Velvet  Taffies 
Water  lees 
Sherbets 
loe  Cream 

Near  Depot  Phone  507  Carson  City,  Nev. 


TESTIMONIALS 


c 


Zanesville,  Ohio. 
Dear  Mrs.  Sanner: — Yours  is  cer- 
tainly a  square  deal.  Not  only  does  our 
church  appreciate  the  opportunity  of 
securing  your  book  of  Dainties  and 
your  more  than  generous  terms  to  us, 
but  our  merchants  on  securing  their 
gift  of  a  book  expressed  themselves  as 
perfectly  satisfied.  You  have  certainly 
fulfilled  all  our  expectations  in  the 
book. 

MRS.  I.  L.   PUGH, 
Acting  Prest.   Ladies'  Aid. 

Newark,  Ohio. 
Dear  Sister  Lodges: — 1  want  to 
State  that  you  will  find  this  cook  book 
a  dandy  money  maker.  Mrs.  Sanner  is 
a  Lady  Maccabee  as  I  am  myself.  I 
find  her  book  proves  satisfactory  from 
start  to  finish.  ±  remain  yours  fra- 
ternally, 

MRS.  FRANK  M.  HOWARD, 
Grand   Organizer    and    Inspector   of   the 
G.  I.  A.  to  B.  of  L.  E.,  Div.  41. 

Ne  vark,  Ohio. 
Everybody   pleased   with    the  books. 
ETTA    DUTTON, 
Massillon,  Ohio. 


Warren,  Ohio,  Sept.,  IMS. 
My  nephew,  Louis  Mahon,  11  year* 
of  age,  sold  thirty-five  of  your  cook 
books  in  one  day,  clearing  for  our 
society  $8.75.  We  are  certainly  please*1 
with  your   gift   to   us. 

MRS.  MAHON. 
Fostoria,  Ohio,  Nov.  9,  1906. 
Dear  Mrs.  Sanner: — In  behalt  of 
oi»r  C.  E.  Society,  I  want  to  expreM 
our  thanks  to  you  for  your  gift  to  u«. 
of  500  books — Dainties.  I  have  sold 
many  books  and  would  heartily  recom- 
mend the  work  as  a  ready  money 
maker  for  any  society  who  wishes  t« 
earn  $125.00  in  a  shore  time  clear  of 
expenses  and  work.  Thanking  you 
again. 

ROZALBA    ZEICHEL, 

(Pastor's  daughter.) 
Can  make  money  readily.     Sold  $3.00 
worth    nyself   in    half   an   hour.      Book* 
are  even  better  than  we  expected.     Can 
recommend   heartily . 

MRS.    A.   C.    TONES, 
Prest.   St.   Peter's  Guild.  Delaware,  O. 
A  dandy  book.       C.  H.  CASS, 
Eldridg".  &  Higgins,    Mgrs., 

Lancaster,    Ohio. 


POPULAR  DAINTIES 


Lancaster.  Ohio.  Dec.  82,  lOOfi. 
I  am  Lady  Commander  of  Lady  Mac- 
cabees and  I  highly  recommend  Mrs. 
Sanner  as  a  lady -of  her  word.  You 
will  find  her  lovely  to  work  with,  and 
I  would  gladly  recommend  any  order 
of  the  Lady  Maccabees  to  take  up  this 
»>ook. 

MRS.  ROY  CAMPBELL,  L.  C. 

Xenia,  Ohio,  Jan.  7,  1!>07. 
Dear  Mrs.  San  nek: — When  you  came 
(we  feared  it  was  too  good  to  be  true) 
to  us  with  your  offer,  we  hesitated  a 
little,  feeling  there  might  be  a  "catch." 
We  have  received  books  and  find  them 
both  good  and  true.  The  books  are  fine. 
MRS.    O.    H.    VORIS. 

Cambridge,  O.,  Dec.  21,   1906. 
Dear     Mrs.      Sanner: — Books     came 
yesterda?  Am       collecting       today. 

Everybod>  is  much  pleased  with  their 
ads  and  the  book.  I  have  sold  several 
books    aireadv. 

MRS.  CHAS.   RAINEY. 


Deak  Mrs.  Sanner: — The  books  came 
this  week  and  are  all  right,  and  every 
one  is  pleased  with  them.  We  have 
sold  a  great  many  already.  Have  n« 
trouble  at  all.  MRS.  EARLE, 

333  N.  Main  St.,  Kenton,  Ohio. 

201  Olney  Ave.,  Marion,  Ohio. 
Mrs.  Sanner.  Dear  Madame: — 1» 
behalf  of  Wesley  Methodist  church  I 
am  glad  to  say  our  church  have  re- 
ceived "Dainties"  as  per  contract,  and 
that   we   find   them    satisfactory. 

C.  E.  ROWLEY,  Pastor. 

Dear  Mrs.  Sanner: — We  consider 
this  book  one  of  unusual  merit  and  feel 
ourselves  fortunate  to  secure  it.  They 
are  selling  rapidly.  We  wish  to  than* 
you  for  the  books  and  can  recommend 
them  to  any  society  that  needs  to  ear* 
monev. 

MRS    O.   J.    ELLIOT, 

Pres.   W.  H.   M.  S.,  Wesley  Ch.. 

Marion,   OW» 


Copyrighted 

according    to    act    of    Con$rre«A 

Mrs.    W.    K.    Sannb*, 


T.  G.  FARRER  (Q.  CO. 

Goldsmiths,  Silversmiths 

Watchmakers  and  Opticians 

Carson  St.  Carson  City,  Nev. 

Phone  2-3-5  County  Building 

JOSEPH  SMYTH 

Gents  Outfitter 

Gents'  Furnishing  Goods  of  Every  Description. 

Trunks,  Valises,  Suit  Cases. 

Agent  for  the  M.  Born  &  Co.  Tailoring  Co. 

A  Complete  Line  of  Shoes.  Carson  City,  Nev. 


F.  W.  Day 

Dry  Goods 
Gent's  Furnishing 
Carpets  Linoleum 
Wall  Paper 


Try  One  of 
Matt  Farrells 

Tamales 


Boston  Bakery  APK:PSER 


CHARLES  L.  KITZMEYER 

Drugs  and  Chemist 

Agent  for  Eastman  Kodaks  and  Photo 
Supplies. 

Opp.  State  Capital  Phone  Main  331  Carson,  Nevada 


"POPULAR   DAINTIES." 

This  little  book  comes  to  you  in  answer  to  the  demand 
among  church  and  club  women  for  "something  new."  In  the 
whirl  of  change  which  has  revolutionized  the  little  world  of  our 
ancestors,  we  find  the  "Dainty  Hostess"  holding  successfully 
her  place  in  the  world  with  the  "Generals  of  Commerce."  And 
since  the  day  when  Adam  complained  in  the  garden  of  Eden, 
"the  woman  whom  thou  gavest  to  be  with  me,  she  gave  me  of 
the  tree,  and  I  did  eat";  woman  nas  realized  her  title  to  the 
throne  in  the  masculine  heart  largely  dependent  upon  her  cul- 
linary  akitt.  These  pages  have  many  suggestions  which  are  new. 
Relishes,  garnishes  and  much  will  appeal  to  the  women  seeking 
a  pleasing  change.  They  are  filled  with  carefully  tested  recipes, 
most  of  which  have  never  before  been  given  to  the  public.  From 
friends  known  to  have  a  choice  formula  contributions  have  been 
iftade,  and  it  is  with  pleasure  that  we  now  place  in  eager  hands, 
"Just  the  book  we  need." 

The  Author. 

"O!     Green  and  Glorious,  Oh!     Herbacceous  Mea/" 
Twould  tempt  the  dying  Anchorite  to  eat; 

Back  to  the  world  he's  turn  his  fleeting  soul 

And  plunge  his  fingers  in  the  salad  bowl." 

EGG  LTLLIES. 

Place  one  egg  for  each  lily  in  cold  water,  boil  10  minutes, 
drop  into  cold  water,  shell  and  while  still  warm  cut,  with  silver 
knife,  in  strips  from  small  end  nearly  to  base,  very  carefully  lay- 
back  the  petals  on  a  heart  of  bleached  lettuce ;  remove  yolks  and 
rub  them  with  spoonful  of  butter,  i  vinegar,  a  little  mustard, 
salt  and  paprika,  form  cone  shaped  ball  and  place  on  petals, 
sprinkle  tiny  bits  of  parsley  over  balli,,  two  or  three  stuffed  olives, 
carry  out  the  idea  of  buds,  serve  on  cut  glass  dishes  to  give  water 
effect  With  care  this  is  not  hard  to  make  and  its  beauty  repays 
all  trouble  it  has  cost 

EGYPTIAN   LOTUS. 

Place  eggs  in  cold  water,  boil  10  minutes,  drop  into  cold 
water,  shall  and  lay  in  warm  water,  if  they  become  cold  petals 
will  break.  Cut  eggs  through  the  whites  from  small  end  to 
nearly  based  forming  7  petals,  lay  back  carefully  placing  on  nest 
of  bleached  lettuce  hearts.  Do  this  to  prevent  handling  again ; 
remove  yolks,  and  with  a  dainty  bit  of  cloth  and  cold  water  rub 
off  any  bit  of  yolk  which  may  adhere  to  white  petals.  Mash  the 
yolks  with  spoonful  of  butter  and  one  cooked  red  beet,  salt,  and 
n  *i*nv  spoon  of  cavarie,  a  dash  of  mustard  and  pepper,  form  into 
oans,  rlattei-i  «uui  lay  on  white  petals,  mark  with  a  fork  by  pressing 
T>r^--'-J  ^J^e  of  ball  (as  you  do  pie  crust)  prick  holes  in  center 
of  ball  leaving  it  sb'ghtly  roughened.  For  buds,  press  a  ball  size 
of  pecan  between  two  long  stemmed  water  cress  leaves,  and  twist- 
ing stems,  lay  qxi  lettuce  witb  lillies.     Serve  with  mayonaise. 


M.     HARRIS 

Fancy  Groceries,  Candy,  Bakery,  Ice  Cream 

Cigars   and  Tobacco. 

All  Kinds  of  Fruits  in  Season. 

Carson,  City,  Nev. 

Davey    <&s     ^IslIsjIx 

Confectioners  and  Fruit  Dealers 

Cigars  and  Tobacco 

Telephone  7-3  Emporium  Block  Carson  City,  Nev. 

J.  A.  RAYCRAFT 

Livery,  Sale  and  Feed  Stables 

Horses  Boarded  by  Day,  Week  or  Month  at 
Reasonable  Terms. 

Stage  Line,  Carson  City  Bridgeport. 
Carson  Street,  Carson  City,  and  West  Main  Street,  Genoa,  Nev. 

Mrs.  R.  A.  Raftice 

Stationery  Magazines.  Toys,  Notions 

Arlington  Block  Carson  City,  Nev. 


FRUIT    SALAD,    NO.    4. 

Sliced  bananas,  sliced  oranges  placed  on  lettuce  leave*,  one 
half  cup  sugar,  juice  of  I  lemon  poured  over  all. 

PEACH    SALAD. 

Pare  and  carefully  cut  in  half  large  yellow  peaches,  prepare 
two  halves  for  each  individual  plate,  drop  halves  into  ice  water  to 
chill  and  prevent  turning  brown ;  chop  one-half  cup  mixed  nuts, 
one-half  cup  fresh  or  candied  cherries,  mix  with  mayonaise,  fill 
peaches  which  have  been  placed  on  delicately  bleached  lettuce 
hearts ;  place  a  puff  of  thick  whipped  cream  on  top,  and  serve 
very  cold,  two  halves  to  each  plate. 

PEACH    SALAD,    NO.    2. 

Cut  firm  peaches  into  strips,  chill,  mix  with  I  pint  of  straw- 
berries, cut,  not  mash,  into  small  pieces,  mixed  with  one  finely 
minced  pepper.     Serve  with  mayonaise  on  lettuce  hearts. 

STRAWBERRY    SALAD. 

Chill  firm,  ripe  berries,  prepare  a  bed  of  crisp  water  cress, 
chop  1  sweet  pepper,  sprinkle  on  cress,  place  chilled  berries  on  the 
center  of  cress  and  peppers,  put  a  heaping  spoonful  of  mayonaise 
on  each  plate,  then  a  large  puff  of  whipped  cream  with  one  large 
strawberry  in  the  center.  Not  only  beautiful,  but  a  very  palatable 
dish. 

SWEET    PEPPER   SALAD. 

Chop  6  peppers  without  seeds,  stalk  celery,  I  onion,  I  toa- 
spoonful  salt,  mix  with  mayonaise  and  place  in  a  mound  on  bed 
of  lettuce  leaves ;  garnish  with  eggs.,  hard  boiled. 

SWEET    PEPPER    SALAD. 

Chop  four  peppers  and  one  cup  cold,  boiled  beets  separately, 
chill,  mix  lightly,  make  bed  of  endive,  fill  with  peppers  and  beets 
make  border  of  stuffed  eggs,  cutting  eggs  so  that  they  will  stand 
on  end.  Mix  chopped  parsley  with  butter  and  salt  with  dash 
cayenne  pepper  with  egg  yolks,  form  ball  and  fill  whites.  Place 
generous  fluffs  of  whipped  cream,  whipped  with  mayonaise,  ( made 
thick  enough  to  stand  up)  over  salad.    One  fluff  for  each  person. 

SWEET    PEPPER    SALAD. 

Chop  four  peppers,  I  onion,  and  mix  with  sliced  cucumbers 
which  have  stood  in  cold  salt  water  one  hour,  sprinkle  with  a 
dash  of  black  pepper.    Serve  with  white  French  sauce. 

PEPPER   LILIES. 

Cut  sweet  peppers  in  petal  shaped  points  leaving  them  joined 
at  the  stem  end,  remove  pulp  and  seeds,  make  a  ball  of  cottage 
cheese  into  which  has  been  mixed  the  tips  of  peppers  finely 
minced  and  one-fourth  cup  cream,  rice,  yolks  of  hard  boiled  eggs 
and  sprinkle  over  cheese  ball,  press  peppers  petals  gently  but  not 
very  closely  to  side  of  ball  set  on  bleached  lettuce  hearts. 


Look  out  for  your  Roof 

See  that  it  don't  Leak  this  Winter. 


CHEDIC'S  GRAPHITE  PAINT 

Made  In  Carson. 

It  Never  Comes  Off. 

Carson  Furniture  Co. 

Dealers  in  all  kinds  of 

Furniture,    Carpets,  Linoleum, 
Wall  Paper,  Etc. 

311  South  Carson  St.  Carson  City,  Nev. 

Otto    T.     S>el^vil25 

The  Stone  Meat  Market 

Beef,  Pork,  Lamb,  Mutton,  Veal 
Sausage,  Etc. 

Telephone  504  North  Carson  St.  Carson  City,  Nev. 

Grey,  Reid,  Wright  Co. 

Oa.rsoi:a  »  =  Reno 

The  Largest  General  Outfitters  in  Nevada. 

We  make  a  Specialty  of  Ladies  Ready-to- Wear  Garments. 
"A  Little  More  Style." 
"A  Little  More  Value." 
"A  Little  More  Satisfaction." 
Are  Anxious  With  Us. 

Mail  Orders  Given  Most  Careful  Attention . 


SWEET    PEITER    SALAD. 

Slice  sweet  green  peppers  and  firm  ripe  tomatoes  with  one 
thinly  sliced  onion  into  a  bed  of  lettuce  or  water  cress.  Mayo- 
naise  No.  i. 

CUCUMBER   SALAD. 

Cucumbers  sliced  thin,  cover  with  water  in  which  has  been 
placed  one  teaspoon  salt  and  one-half  soda.  Stand  one  hour, 
drain,  rinse,  slice  one  onion  thin,  mix  with  cucumber,  dressing, 
one  cup  thick,  sour  cream,  one-fourth  cup  vinegar,  dash  of  pep- 
per ;  pour  over  salad ;  sprinkle  with  minced  parsley ;  set  on  ice, 
Serve  on  lettuce  hearts. 

CUCUMBER    SALAD. 

Chop  fine,  4  fresh  cucumbers,  stand  one  hour  in  salt  ice 
water,  drain,  mix  one-half  cup  chopped  parsely  and  one  chopped 
onion.    Serve  with  white  French  sauce  on  lettuce  leaves. 

CUCUMBER    CANOES. 

Cut  fresh  cucumbers  in  half  lengthwise,  scoop  out  the  inside 
carefully  as  near  skin  as  you  can  and  leave  a  neat  firm  boat,  put 
boats  on  the  ice.  Chop  cucumber  meat  and  soak  one  hour  in 
salted  ice  water,  drain  dry,  mix  with  cup  of  chopped,  mixed  nuts, 
and  two  spoons  minced  parsely,  1  spoon  grated  onion,  mix 
with  mayonaise,  fill  boats,  lay  in  bed  of  nasturtium  flowers  and 
leaves  and  serve  very  cold. 

CUCUMBER   SALAD. 

Sliced  cucumbers  soaked  in  salt  ice  water  one  hour,  drain, 
pepper  and  mix  with  sliced  tomatoes.  Serve  with  white  French 
sauce  and  little  grated  onion. 

HEAVENLY    HASH. 

Slice  6  oranges,  1  pineapple,  six  bananas.  Lay  bananas  in 
bowl,  sprinkle  over  with  sugar  and  nuts ;  layer  of  oranges,  sugar 
and  nuts  ;  layer  of  pineapple,  sugar  and  nuts ;  layer  of  oranges 
ancf  strawberries  mixed  lightly.  Cover  with  whipped  cream ; 
garnish  with  candied  cherries ;  set  on  ice. 

CRESS    SALAD,    NO.    I. 

Chop  1  bunch  of  cress,  1  stalk  of  celery,  1  onion,  mix  with 
mayonaise ;  place  in  mound  on  lettuce  leaves,  sprinkle  chopped 
nuts  over  top. 

CRESS    SALAD,    NO.    2. 

Fill  salad  platter  with  crisp  cress,  chop  i  onion,  2  green 
peppers,  4  hard  boiled  eggs,  mix  with  mayonaise,  lay  in  little 
mounds  on  cress. 

CELERY    SALAD. 

Stand  1  pint  of  cherries  with  stems  on,  in  strong  salt  water 
on  ice  over  night,  rinse  off  salt  water  with  ice  water,  lay  in  lettuce 
hearts.  Serve  with  mayonaize.  Eat  from  stem  dipping  cherries 
into  dressing. 


CANTALOUPE  LA  BELLE. 

Cut  a  slice  from  end  of  cantaloup,  scoop  out  seeds,  fill  with 
minced  pineapple  and  12  large  plums  cut  in  dice,  well  sweetened 
and  chilled.  This  will  fill  6  cantaloups.  For  contrasting  color 
scheme  arrange  thrte  cress  leaves  to  form  shamrock  in  center  of 
each.  Set  on  ice  four  or  five  hours.  The  juices  of  fruit  will 
fully  permeate  the  cantaioup  end  taken  all  in  all  you  will  find  it 
a  salad  that  will  be  a  delighi,  and  will  bear  repeating. 

CHEESE   PAi>TEL   SALAD. 

Border  cut-glass  dish  with  blanched  curly  lettuce.  Divide 
cottage  cheese  into  4  parts,  to  1  cup,  add  ^  cup  blanched  nuts ; 
place  ball  in  center  of  dish,  sprinkle  with  nuts.  Rub  yolks  of  3 
hard  boiled  eggs  into  another  portion  of  cheese,  1  bunch  of  minced 
parsley  and  a  few  chopped  shallots  into  the  third.  Form  small 
balls  and  place  alternately  around  center  mound,  mix  with  fourth 
portior  1  mashed  sweet  red  pepper  and  1  large  spoon  pink  salmon, 
form  ^oiong  rolls  and  lay  in  lettuce  border.  Dainty  and  appetiz- 
ing. 

CANTALOUP    CERISE. 

Scoop  centers  from  cantaloups  and  fiill  with  ripe  red  rasp- 
berries sweetened.  The  juice  of  one  orange  and  a  heaping  spoon 
of  whipped  cream  with  three  candied  cherries  dropped  on  cream, 
chill. 

CANTALOUP    "SALADE    ROYALE." 

Cut  small  canteloup  in  half,  remove  seeds,  set  on  ice  until 
thoroughly  chilled ;  scald,  not  cook,  3  large  red  plums  for  each 
half  of  cantaloup,  1  cup  sugar,  %  cup  water  for  plums,  cool 
plums  and  fill  the  cantaloup  with  fruit  and  1  spoon  syrup.  Put 
a  spoonful  of  mayonaise  dressing  (in  which  there  are  a  few 
minced  nasturtium  seed  pods)  on  each  center.  Be  careful  not  to 
hide  the  plums  with  mayonaise.  Sprinkle  minced  water  cress 
over  the  centers,  set  on  large  chop  plate,  scatter  tender  leaves, 
buds  and  blossom  of  nasturtiums  between  and  around  cantaloups, 
makes  a  beautiful  salad,  almost  too  pretty  to  eat. 

CHEESE    SALAD,    NO.    I. 

Grate  ]/2  pound  cheese,  mix  with  the  yolks  of  3  hard  boiled 
eggs.  Roll  mashed  potato  and  minced  hickory  nuts  into  balls 
the  size  of  English  walnut;  place  balls  on  lettuce  leaf,  sprinkle 
cheese  and  egg  around  in  a  little  circle ;  cover  potato  ball  with 
mayonaise  dressing.     Sprinkle  parsley  over  all. 

CHEESE    SALAD,    NO.    2. 

Grate  *4  pound  cheese,  slice  4  eggs ;  mash  yolks  with  cheese 
mixed  with  English  walnuts,  paprika  and  1  stalk  chopped  celery, 
add  salt;  make  bed  of  endive  on  salad  platter,  mix  cheese,  nuts 
and  celery  with  mayonaise  dressing,  lay  in  a  mound  on  endive, 
border  with  whites  of  eggs  cut  into  rings,  place  an  olive  in  each 
roc. 


COTTAGE   CHEESE   SALAD,    NO.    I. 

To  a  pint  of  cottage  cheese  seasoned  with  salt  and  cream, 
add  t  cup  chopped  nuts  of  any  variety  you  wish,  season  highly 
with  cayenne  pepper,  place  on  individual  plates  on  which  you 
have  made  a  little  bed  of  water  cress  or  lettuce.  Make  cheese 
balls  the  size  of  English  walnut,  press  a  half  nut  meat  on  top  of 
each  ball,  use  whipped  cream  as  a  garnish  placing  fluffy  ring  of 
cream  around  cheese  ball;  sprinkle  with  chopped  parsley.  A 
pretty  dish  and  a  delicious  salad. 

COTTAGE    CHEESE    SALAD,     NO.     2. 

One  pint  cottage  cheese,  i  cup  chopped  olives  and  celery 
mixed,  6  drops  onion  juice,  paprika  and  salt  to  taste,  I  teaspoon 
mustard,  mix  thoroughly,  form  into  balls,  roll  in  chopped  parsley. 
Slice  4  eggs  and  lay  eggs  in  wreath  on  lettuce,  put  cone  of 
cheese  in  center;  serve  with  mayonaise  dressing. 

COTTAGE    CHEESE    SALAD,     NO.     3. 

Mince  i  can  shrimps  with  i  pint  cheese,  dash  salt  and 
paprika,  i  tablespoon  lemon  juice,  Y  teaspoon  mustard,  6  drops 
tabasco  sauce,  chop  three  stalks  celery,  mix  with  one  cup  chopped 
red  beets ;  lay  celery  and  beets  on  leaf  of  lettuce,  put  ball  of 
cheese  and  shrimps  in  the  center. 

TOMATO    ASPIC. 

Boil  two  carrots  in  a  granite  pan  with  one  quart  of  tomatoes 
juice,  i  sliced  onion  and  one  red  pepper  till  carrot  is  tender,  strain. 
Have  dissolved  Yi  box  gelatine  in  i  cup  hot  water,  put  this  with 
strained  juice  of  tomato,  allow  to  stand  until  it  begins  to  show 
signs  of  "setting,"  then  pour  i  spoonful  into  cup  mould,  place 
in  a  blanched  nut  meat;  add  more  juice,  a  stuffed  olive  cut  in 
half,  more  juice  and  several  nuts.  Fill  to  the  top  of  the  cup  with 
juice  and  set  on  the  ice  to  harden. 

Arrange  water  cress  or  lettuce  leaves  on  plates.  Turn  jelly 
out  of  mould  and  serve  with  mayonaise.    Just  as  good  as  it  looks. 

ASPIC    JELLY. 

Mince  I  stalk  celery,  I  onion,  10  pepper  corns,  I  clove  garlic, 
y2  lemon  rind,  4  cloves,  6  sprigs  parsley ;  add  1  quart  veal  stock, 
Yi  cup  vinegar,  boil  slowly  Y*  hour,  strain,  add  1  box  Cox's 
gelatine  previously  dissolved  in  cold  water,  bring  to  a  boil,  beat 
whites  of  two  eggs  with  broken  shells,  whisk  into  liquor,  bring 
to  a  boil,  set  off  stove  for  a  few  minutes,  filter  through  thick 
cloth,  put  in  mould.  It  is  ready  to  use  as  soon  as  set.  Serve  to 
garnish  salads,  or  as  a  salad  on  lettuce  or  cress. 

NORMANDY   SALAD. 

Stew  1  pint  fresh  green  peas,  season  with  butter,  pepper  and 
salt  while  cooking.  Be  careful  and  not  scorch,  but  cook  until 
there  is  a  little  juice  left  in  the  pan.  Mix  with  peas  1  cup  hickory 
nut  meats,  Y*  cup  capers,  dash  of  paprika. 

Serve  in  lettuce  leaves  with  mayonaise. 


PEA    SALAD. 

One  can  French  peas,  I  cup  peanuts  with  husk  removed  and 
chopped  fine;  place  in  mashed  potato  nests  and  cover  with  may- 
onaise  dressing.    Place  on  cress  leaves. 

LIMA    BEAN    SALAD. 

Boil  till  tender  i  tea  cup  beans;  when  cold  add  three  diced 
potatoes,  i  large  stalk  celery  chopped  fine ;  cover  with  mayonaise 
dressing,  set  on  ice.    Garnish  with  parsley. 

TOMATO    SALAD,    NO.    I. 

Cut  a  slice  from  stem  end  of  smooth,  firm  tomato,  scoop  out 
center,  rejecting  seeds,  mix  the  meaty  part  of  tomato  with  finely 
minced  cucumber  which  has  stood  in  strong  salt  water  and  is 
thoroughly  chilled,  season  with  pepper,  six  drops  of  onion  juice, 
a  pinch  of  celery  seed,  fill  tomato  shells,  placing  on  top  a  spoon- 
ful of  thick  mayonaise,  sprinkle  minced  parsley  over  all. 

TOMATO   SALAD,    NO.    2. 

Cut  the  tops  of  large  firm  tomatoes,  scoop  out  the  center,  fill 
with  chopped  sweet  peppers  and  whipped  cream  with  a  dash  of 
sugar. 

TOMATO   SALAD,    NO.    3. 

Scoop  out  centers  and  fill  with  ripe  strawberries  well  pep- 
pered with  black  pepper,  a  dash  of  paprika  and  a  generous 
sprinkling  of  sugar.     Finish  with  a  mound  of  whipped  cream. 

TOMATO  SALAD,  NO.  4. 

Scoop  out  centers,  select  the  coral  from  can  of  lobster  and 
mince  with  one  green,  sweet  pepper,  mix  with  the  meaty  part  of 
the  tomato,  rejecting  the  seeds,  add  salt  and  paprika,  a  spoonful 
of  minced  parsley,  fill  shells,  put  thick  mayonaise  on  top,  garnish 
with  a  sprig  of  parsley,  set  on  lettuce  leaves. 

TOMATO  SALAD,  NO.  5. 

Scoop  out  the  center,  to  one  cup  of  cottage  cheese  add  I  sweet 
red  pepper  minced  with  one  sprig  of  parsley,  Yi  cup  of  thick, 
whipped  cream,  fill  tomatoes  lightly,  set  on  ice.  Serve  in  wreath 
of  water  cress  with  parsley  garnish. 

TOMATO  SALAD,  NO.  6. 

Scoop  out  tomato  centers,  cook  one  cup  of  diced  carrots  with 
1  minced  onion  and  i  celery  stalk,  salt  and  a  generous  dash  of 
paprika.  Pick  out  carrot  dice  and  mix  with  one  cup  of  French 
peas  which  have  been  cooked  separately  in  rich  white  cream 
dressing,  chop  the  whites  of  4  hard  boiled  eggs,  rice  the  yolks, 
make  a  wreath  of  water  cress  on  which  first  place  the  whites, 
sprinkling  the  riced  yolks  all  over,  set  tomatoes  in  center. 

STUFFED   TOMATO   SALAD. 

Scoop  out  the  seeds  after  cutting  slice  off  the  top  of  firm 
ripe  tomato,  chop  one  onion,  one  stalk  celery,  1  hard  boiled  Qgg, 
mix  with  mayonaise  dressing,  fill  tomatoes.  Set  each  tomato  in 
center  of  sliced  green  pepper,  which  makes  a  pretty  scalloped 
ring.    Place  slice  of  hard  boiled  egg  on  top.    Serve  cold. 

10 


ORANGE    SALAD. 

Arrange  three  quarter  orange  shells  on  lettuce  leaves.  Na- 
sturtium leaves,  ith  stems  and  buds  or  cress.  Fill  shells  with 
the  pulp  of  oranges,  mixed  with  pineapple,  Malaga  grapes 
(seeded)  chopped  nuts  and  candied  cherries.  Sweeten  to  taste. 
Serve  with  whipped  cream  puffs  on  top  of  each  with  chopped  nuts 
sprinkled  over  all. 

LA    PIQUANT    STRAWBERRIES. 

Place  large  ripe  berries  in  cut  glass  compotes,  sprinkle  finely 
minced  parsley  and  a  very  generous  shake  cf  black  pepper  over 
them.  Add  a  prinkling  of  sugar  and  a  mound  of  whipped  cream, 
a  piquant  and  delightful  surprise  in  strawberries. 

ORANGE   DE  MENTHE. 

Cut  a  slice  from  the  tops  of  seedless  oranges,  remove  the 
pulp,  picking  out  white  membrane,  add  to  the  pulp  10  pickled 
walnut  meats,  25  salted  almonds,  10  tiny  red  peppers  chopped 
fine,  1  teaspoon  liquor  from  cream  de  menthe  cherries,  and  three 
cherries  to  each  orange  cup,  fill  the  shells  and  place  a  spoonful 
of  whipped  cream  on  the  top.  Garnish  with  crystalized  mint 
leaf.  Sweeten  the  filling  slightly,  if  desired,  or,  if  served  with 
game  course,  use  salt  and  no  sugar,  one  small  tablespoon  of  salt 
to  12  oranges. 

ORANGE   BASKETS. 

Cut  out  piece  of  each  side  of  orange  cup  leaving  strip  for 
handle  over  the  top,  take  out  the  pulp,  mix  with  chopped  pine- 
apple, a  sprinkling  of  blanched  almonds,  3  candied  cherries  to 
each  orange,  sweeten  to  taste,  fill  shells,  put  on  spoonful  whipped 
cream,  pierce  a  hole  through  the  handle  and  run  stems  of  two  or 
three  violets  with  a  small  spray  of  fern  through  each  handle. 

FRUIT  SALAD,   NO.    I. 

One  box  Cox's  gelatine  dissolved  in  1  cup  hot  water.  When 
nearly  cold  add  one  cup  granulated  sugar  and  one  cup  cold  water  ; 
cut  three  oranges  in  small  pieces,  one  pineapple  cut  in  dice,  three 
sliced  bananas,  one-fourth  pound  candied  cherries,  one-fourth 
pound  blanched  almonds ;  place  on  ice  'til  firm ;  turn  out  of  mould 
on  large  dish,  and  serve  in  blocks  at  table  with  spoonful  of  heavy 
whipped  cream. 

By  taking  care  to  put  a  little  of  the  gelatine  into  mould, 
and  distribute  the  fruit  artistically,  alternating  gelatine  and  fruit, 
you  can  have  a  beautiful  as  well  as  a  palatable  dish. 

FRUIT   SALAD,    NO.    2. 

Slice  I  orange,  2  bananas,  add  1  pint  strawberries,  cup  sugar, 
place  on  lettuce  leaves.  Serve  with  puffs  of  whipped  cream  with 
chopped  nuts  sprinkled  over  top. 

FRUIT  SALAD,   NO.  3. 

One  pineapple  cut  in  dice,  i  quart  strawberries,  6  ripe  peaches 
cut  small,  one-fourth  pound  candied  ginger,  cup  sugar.  Serve 
with  whipped  cream. 


TOMATO    SALAD. 

Rub  a  clove  of  garlic  until  it  is  crushed  around  the  inside  of 
your  salad  bowl,  slice  in  bowl  6  firm  ripe  tomatoes,  pour  over 
them  34  CUP  of  vinegar,  in  which  has  been  blended  table-spoon 
of  sugar,  two  table  spoons  of  olive  oil,  a  strong  dash  of  cayenne 
pepper,  and  a  generous  pinch  of  salt.  Have  vinegar  cold,  pour 
over  and  set  on  ice. 

TOMATO   PETS. 

Cut  off  top  slice  of  tomato,  scoop  out  the  center,  chop  fine 
white  meat  of  chicken,  rub  with  x/2  teaspoon  mustard,  >4  tea- 
spoon celery  seed,  dash  salt  and  paprika,  yolks  of  4  hard  boiled 
eggs.  Mix  with  mayonaise  dressing,  fill  tomatoes,  and  sprinkle 
chopped  parsley  over  the  top.  Serve  in  lettuce  leaves ;  garnish 
with  white  of  eggs  cut  in  rings  with  olive  in  center. 

TOMATO   NUTS. 

Scoop  seeds  out  of  ripe  tomatoes,  chop  one  cup  of  mixed  nuts 
and  mix  with  cream  dressing,  fill  tomatoes ;  put  one  shrimp  on 
each  tomato  with  spoon  of  mayonaise. 

Serve  on  a  little  ring  of  chopped  cress,  green  pepper  and 
onions. 

TOMATO  SALAD. 

Strain  one  can  of  tomatoes.  Be  careful  and  have  no  seeds. 
Boil  in  granite  pan  one  carrot,  one  sliced  onion,  one  stalk  celery 
in  juice  of  tomato,  strain  carefully  through  several  folds  of  cheese- 
cloth. Dissolve  one  box  Cox's  gelatine  in  one  cup  boiling  water. 
When  dissolved  add  strained  juice  of  tomatoes,  etc.  When  nearly 
cold  and  growing  stiff,  place  a  spoonful  in  mould,  drop  in  three 
nut  meats,  a  couple  spoons  of  jelly,  two  or  three  white  or  green 
grapes,  small  pieces  of  sliced  orange,  more  nuts  and  more  jelly 
until  each  mould  is  filled.  Set  on  ice  and  serve  on  nest  of  lettuce 
hearts,  one  mould  of  jelly  to  each  person,  serve  with  a  candied 
orange  straw  on  each  plate.    A  beautiful  salad. 

STUFFED  TOMATO  SALAD. 

Mince  4  hard  boiled  eggs  and  two  chicken  livers,  season 
with  salt  and  paprika,  5  drops  onion  juice,  5  drops  tobasco  sauce, 
1  chopped  sweet  pepper ;  mix  and  fill  large,  firm,  ripe  tomato  out 
of  which  centers  have  been  cut;  set  on  ice.  Serve  with  French 
White  Sauce  on  water  cress. 

TOMATO   SWEETBREADS. 

Scoop  centers  out  of  tomatoes,  set  on  ice.  Have  prepared 
one  pint  of  creamed  sweetbreads  cold.  Just  before  serving,  fill 
the  tomatoes  with  sweetbreads,  sprinkle  over  the  top  riced  hard 
boiled  egg-yolks  (pressed  through  a  potato  ricer)  with  a  bit  of 
chopped  parsley  over  all.  Place  on  lettuce  hearts  and  serve  sur- 
rounded by  egg  whites  with  a  cone  of  apple  jelly  in  center  of  the 
ring.     Serve  with  Mayonaise. 

CHICKEN    LIVER    SALAD. 

Boil  livers  in  salted  and  peppered  water  till  tender,  just 
enough  water  to  keep  from  burning  at  the  last,  when  tender,  cool, 

12 


cut — don't  chop — into  small  pieces.  Mince  three  slices  of  bacon 
fine,  fry  crisp,  mix  with  liver  cubes  and  the  juice  of  one  lemon. 
Twenty  stuffed  olives  cut  carefully  in  halves,  add  10  English 
walnuts.  (Mayonaise  dressing  No.  i.)  Place  salad  on  nest  of 
lettuce  or  cress.    Last  of  all  sprinkle  with  minced  parsley. 

DANDELION   SALAD. 

In  the  spring  time  every  household  should  have  this  salad  at 
least  once  a  day. 

Cook  tender  in  salt  water.  Cut  up  fine  with  butter,  pepper 
and  salt,  serve  with  hard  boiled  eggs  sliced  over  salad  with  lemon 
juice  or  vinegar. 

CHICKEN    SALAD. 

Boil  chicken  tender,  cut  into  small  pieces  with  scissors,  add 
four  hard  boiled  eggs  chopped,  one  tea  cup  celery  cut  (not 
chopped)  fine;  one-half  cup  each  blanched  almonds  and  filberts 
chopped.  Serve  cold  and  mix  thoroughly  with  salad  dressing 
No.  2.    Sprigs  of  parsley  as  border  around  salad  bowl. 

CHICKEN    WIGGLE. 

Scrape  all  bits  of  chicken  off  bones,  mince  very  fine,  add  I 
cup  of  peas,  y2  cup  chopped  peanuts  (blanched),  i  cup  white 
cream  dressing.  Serve  with  lettuce  leaves  and  sprinkle  parsley 
over  all.    Put  sliced  egg  in  the  center  of  wiggle. 

PEANUT  SALAD. 

Chop  cup  of  blanched  peanuts,  mix  with  cup  of  cold  mashed 
peas — i  teaspoon  mustard — dash  salt  and  paprika,  roll  in  riced 
cgg  y°lk  and  chopped  parsley.  Serve  with  water  cress  or  lettuce 
with  mayonaise. 

POTATO  SALAD. 

Six  cold  boiled  potatoes,  3  hard-boiled  eggs,  1  sliced  onion, 
I  stalk  chopped  celery.    Mix  with  Mayonaise  No.  1. 

POTATO  SALAD. 

One  pint  of  cold  creamed  mashed  potatoes,  chop  1  onion,  I 
red  pepper  (without  seeds),  mix  with  potato,  form  balls,  cut 
green  sweet  peppers  into  rings,  take  out  seeds  and  place  a  potato 
ball  in  each  pepper  ring  and  serve  with  mayonaise. 

POTATO  SALAD. 

Cut  6  boiled  potatoes  into  dice,  chop  one  large  sweet  onion 
fine,  salt  and  pepper  to  taste,  mix  well  with  potato.  Make  dress- 
ing of  one  cup  sweet  thick  cream  into  which  stir  the  juice  of  two 
lemons,  beating  rapidly;  add  1  teaspoon  mustard  rubbed  smooth 
into  one  tablespoon  sugar  and  y2  teaspoon  celery  seed. 

POTATO  SALAD. 

Six  sliced  cold  boiled  potatoes,  1  chopped  onion,  2  chopped 
sweet  peppers  without  seeds,  salt  and  cayenne  pepper  to  taste; 
mix  with  White  Cream  Dresing  No.  1,  garnish  with  sliced  eggs 
and  sprigs  of  parsley  for  border. 

POTATO  SALAD. 

Dice  6  cold  boiled  potatoes,  chop  fine  6  slices  of  cold,  crisp 

13 


bacon,  I  grated  onion,  i  large  sweet  pickle  chopped  fine ;  mix 
with  White  Cream  Dressing.  Serve  with  water  cress  border  on 
large  salad  platter. 

POTATO  SALAD WITH   CHEESE. 

Mash  4  large  potatoes,  salt  to  taste,  beat  in  }4  cup  rich, 
sweet  cream,  I  spoon  butter;  when  cold  stir  in  34  cup  grated 
cheese,  dash  paprika,  juice  of  I  onion ;  form  balls  and  roll  in 
chopped  parsley.  Serve  on  lettuce  leaves  with  Cream  Dressing 
in  which  one  slice  of  minced  bacon  has  been  mixed. 

SWEET  POTATO  SALAD. 

Four  diced  sweet  potatoes,  I  cup  chopped  peanuts,  I  grated 
onion,  I  cup  Cream  Sauce  No.  i.     Serve  on  lettuce. 

EGG  SALAD. 

Six  hard  boiled  eggs,  chilled,  chop  not  too  fine,  mix  l/2  bottle 
capers,  a  dash  of  cayenne  pepper,  salt  to  taste,  toss  lightly  with 
White  Cream  Sauce,  sprinkle  with  parsley.  Serve  on  lettuce 
hearts. 

EGG  SALAD. 

Chop  6  hard  boiled  eggs,  mix  with  one  cup  of  cottage  cheese, 
lightly  sprinkle  with  parsley.  Serve  with  White  Cream  Sauce 
on  bed  of  lettuce  leaves,  good  dash  of  paprika  over  all. 

una.  CAT.AJ>. 

Cut  kj  Ha.  vi  uuiicti  t^go  m  slices,  cut  up  and  wilt  one  head  of 
lettuce  with  j4  cup  each  hot  vinegar  and  bacon  fat  in  which  4 
slices  of  bacon  have  been  crisped,  chop  bacon  fine,  mix  with  eggs.. 
When  lettuce  is  thoroughly  wilted  drain  oft  the  vinegar ;  alter- 
nating layers  of  lettuce,  minced  bacon  and  eggs.  Serve  very 
hot  or  very  cold,  as  is  desired. 

EGG  SALAD. 

Sliced  hard  boiled  eggs  with  cold  picked  fish  with  Cream 
Dressing  No.  1.     Makes  an  easy,  delightful  dish.     Set  on  ice. 

EGG  SALAD. 

Slice  6  cold  hard  boiled  eggs,  place  cold  asparagus  tips  in 
salad  dish ;  layer  of  Cream  Dressing,  layer  of  sliced  eggs,  layer 
of  Cream  Dressing,  layer  of  tips,  more  dressing,  and  lastly  a  layer 
of  eggs,  dash  of  paprika  over  top  and  sprinkle  of  parsley. 

WALDORF    SALAD. 

Cv*-  sour  apples  with  a  silver  knife  into  dice,  stand  in  ice 
water  so  ihey  will  not  discolor ;  chop  1  cup  hickory  nuts,  6  crisp 
radishes,  1  stalk  celery ;  mix  with  mayonaise  dressing,  add  apples 
and  serve  immediately  on  leaves  of  nasturtium,  garnish  with  buds 
and  flowers. 

FISH   SALAD. 

Alternate  layers  of  any  cold  flaked  fish,  and  of  hard  boiled 
sliced  eggs  with  Cream  Sauce  and  a  sprinkle  of  chopped  parsley. 
Makes  a  very  desirable  salad. 


NASTURTIUM  SALAD. 

Chop  I  cupful  green  seed  pods,  I  small  onion,  I  bunch  pars- 
ley, I  stalk  of  celery,  mix  with  mayonaise,  garnish  with  slices  of 
hard  boiled  eggs,  buds  and  flowers  for  border.  Serve  on  bed  of 
tender  nasturtium  leaves.    A  beautiful  and  appetizing  salad. 

BEAN    SALAD. 

One  cup  cold  cooked  wax  beans  broken  into  inch  lengths, 
one  cup  cold  diced  potatoes,  one  grated  onion,  two  spoonfuls 
minced  parsley.  Serve  with  White  Cream  Sauce  on  water  cress 
or  lettuce. 

SHAD   ROE   SALAD. 

Boil  4  rolls  of  fish  eggs  in  a  little  salt  water  with  slice  of 
onion,  4  spoons  vinegar,  10  drops  tobasco  sauce,  15  minutes; 
cool,  break  apart,  mix  with  White  Cream  Sauce  and  1  cup  of 
cold  cooked  potatoes ;  form  into  balls  and  roll  in  minced  parsley, 
garnish  with  sliced  eggs  and  parsley.    Fine. 

SALMON  SALAD. 

One  can  salmon,  4  hard  boiled  eggs,  1  cup  cabbage.  Chop 
eggs,  fish  and  cabbage  separately.  Mix  in  juice  of  two  lemons, 
and  dash  of  paprika  and  salt. 

EGG  AND  FISH  SALAD. 

Cut  eggs  in  slices,  mix  with  yolks  equal  parts  of  salmon,  rub 
to  paste  and  add  salt,  paprika  and  butter,  and  rub  smooth  with  a 
spoonful  of  vinegar ;  form  and  fill  nests  of  mash  potato,  each  with 
a  ball  of  mixture.  Place  lettuce  leaves  in  dish,  put  nests  of  potato 
and  fish  on  leaves,  put  a  spoonful  of  mayonaise  on  each  fish  ball, 
lay  whites  of  eggs  on  leaves  as  border,  placing  clear  cut  pieces 
of  jelly,  any  kind  you  fancy,  in  each  egg  ring.     Serve  very  cold. 

SHRIMP  SALAD. 

One  can  shrimp,  1  small  bottle  capers.  Mix  with  Cream 
Sauce  No.  1  and  place  in  lettuce  nest. 

SHRIMP    SALAD    NO.    2. 

One  can  shrimps,  i  cup  chopped  celery,  I  cup  chopped  veal, 
i  cup  chopped  nuts;  Cream  Dressing  No.  2.  Sprinkle  minced 
parsley  over  top. 

SHRIMP    SALAD    NO.    3. 

Slice  firm  ripe  tomatoes  as  free  from  seeds  as  possible,  make 
nest  in  salad  bowl  and  sprinkle  with  minced  parsley,  fill  with 
shrimps  mixed  with  Mayonaise  Dressing  No.  3.  Garnish  with 
sprigs  of  parsley  and  slices  of  hard  boiled  eggs. 

SHRIMP    SALAD    NO.    4. 

Mix  1  can  of  shrimps  with  one  small  bottle  of  capers,  rub 
clove  of  garlic  around  salad  bowl,  lay  in  firm  slices  of  ripe  toma- 
toes free  as  possible  from  seeds,  fill  in  with  capers  and  shrimps 
thoroughly  mixed  with  Mayonaise  No.  I. 

16 


SWEET  BREAD  SALAD. 

Bleach  sweet-breads  by  boiling  fifteen  minutes  in  salted 
water,  take  off  all  membrane  and  bloody  parts,  drop  into  ice  water 
ten  minutes,  then  use  Cream  Dressing  No.  i  to  cover  the  sweet- 
breads. Place  a  hollow  mould  of  nicely  buttered  cold  spinach 
on  chop  plate,  put  sweet-breads  in  center.  Serve  cold,  with  sliced 
eggs  to  garnish  spinach. 

OYSTER  SALAD. 

Thirty-six  oysters  cooked  to  curl,  cool  and  chop,  mix  with 
one  bottle  capers.  White  Cream  Dressing.  Serve  on  lettuce 
hearts  with  lemon  slices. 

LOBSTER  SALAD. 

Chop  one  head  of  cabbage,  i  stalk  of  celery,  grate  one  onion, 
salt  and  white  pepper  to  taste,  Y\  spoon  tobasco  sauce.  Separate 
the  coral  in  one  can  of  lobster,  mix  lobster  meat  with  cabbage, 
etc.,  lightly  stirring  in  one  cup  mayonaise  dressing;  over  the  top 
sprigs  of  light  celery  with  the  lobster  coral  as  garnish. 

HAM    SALAD. 

Mince  I  cup  boiled  or  fried  ham,  4  hard  boiled  eggs,  1  tea- 
spoon celery  seed,  one  of  mustard  seed,  1  spoon  Worcestershire 
Sauce.  Make  nests  of  cold  mashed  potatoes,  fill  with  ham  heap- 
ing high,  dress  with  mayonaise  and  minced  parsley  on  lettuce. 

CABBAGE  SALAD. 

Cut  one  stalk  celery,  3  shallots,  4  hard  boiled  eggs.  Mix 
with  %.  head  of  chopped  cabbage,  season  with  sauce  made  of  1 
cup  hot  vinegar,  1  teaspoon  mustard  seed  salt  and  pepper. 

OYSTER  PEPPERS. 

Cut  off  small  end  of  large  sweet  red  peppers,  remove  seeds 
and  veins,  dip  3  or  4  plump  oysters  into  beaten  egg  well  seasoned 
with  salt  and  pepper  with  a  spoonful  of  Worcestershire  sauce, 
then  into  cracker  crumbs ;  fill  peppers,  placing  a  generous  piece 
of  butter  in  each,  lay  slice  of  pepper  cut  from  top  in  place,  secure 
with  toothpick.  Set  in  pan  of  veal  stock  or  oyster  liquid  we! 
seasoned  and  bake  until  peppers  are  tender,  basting  frequently. 
Serve  with  roasted  meats  or  game — hot  or  cold. 

STUFFED   PEPPERS. 

Cut  slice  from  top  of  peppers,  scoop  out  center,  fill  with 
chopped  meat  seasoned  highly,  place  in  oven  with  a  pint  of  stock 
from  meat  or  with  water  salted  and  with  butter  added ;  1  teaspoon- 
ful  to  each  pepper,  baste  frequently,  serve  hot  or  cold. 

STUFFED    CREAMED    PEPPER£ 

Cut  top  from  pepper,  scoop  out  centers,  nil  with  creamel 
sweet  breads  or  creamed  chicken,  cook  in  1  pint  milk  in  oven, 
season  well  with  butter  and  salt,  thicken  when  peppers  are  tender,, 

17 


SALAD  DRESSINGS. 

GOLDEN   SALAD  DRESSING,    NO.    I. 

Beat  yolks  of  4  eggs  with  1  teaspoon  salt  till  thick ;  rub  to- 
gether 1  teaspoon  mustard,  2  corn  starch,  3  sugar,  generous  pinch 
of  cayenne  pepper,  rub  till  thoroughly  mixed.  Have  boiling  y2 
cup  of  water,  ^2  cup  vinegar  with  2  large  spoons  butter.  Into 
this  stir  your  sugar,  corn  starch,  mustard  and  pepper.  When 
it  thickens  set  off  and  stir  in  yolks  of  eggs,  beating  rapidly. 
This  dressing  is  improved  by  cooking  1  small  clove  of  garlic  in 
vinegar  five  minutes  or  by  .1  tablespoon  onion  juice. 

MAYONAISE  FOR  SALADS,  MEATS,  ETC. 

Pour  over  3  eggs,  well  beaten,  4  tablespoons  very  hot  melted 
butter.  (Keep  beating  eggs.)  Into  this  stir  1  cup  sour  cream, 
I  tablespoon  sugar,  34  teaspoon  red  pepper,  1  tablespoon  mustard, 
1  tablespoon  corn  starch,  blended,  1  tablespoon  sugar,  rub  well 
together.  Boil  1  garlic  clove  in  1  cup  vinegar  and  34  CUP  of 
water  for  five  minutes,  then  remove  garlic.  Add  mixture,  stirring 
briskly  until  it  thickens  over  slow  fire,  salt  to  taste ;  bottle. 

Just  before  using  beat  in  1  cup  rich  whipped  cream.  Will 
make  salad  enough  for  twenty  people. 

MAYONAISE,   NO.   2. 

Beat  yolk  of  4  eggs  stiff  with  1  teaspoon  salt,  add  drop  by 
drop  2  spoons  olive  oil  and  1  cup  vinegar.  As  dressing  gets 
thicker  while  stirring  in  oil,  add  vinegar  to  thin.  Lastly,  stir  in 
I  spoonful  onion  juice,  2  spoons  sugar,  l/±  red  pepper,  and  1  table- 
spoon mustard.    Will  keep  a  year. 

RED    MAYONAISE. 

Save  boiled  lobster  coral,  dry  and  pound  to  a  powder  and 
add  to  Mayonaise,  No.  2.  Using  1  cup  currant  juice  or  straw- 
berry juice  instead  of  vinegar,  add  the  juice  of  2  lemons.  Serve 
with  puffs  of  whipped  cream  on  bleached  lettuce  hearts  with 
green  pepper  salad. 

MAYONAISE  DRESSING,   NO.   3. 

To  make  mayonaise  quickly,  put  on  to  boil  in  granite  pan,  I 
cup  vinegar,  l/2  cup  water,  3  tablespoons  butter.  Beat  thoroughly 
yolks  of  4  eggs.  Mix  very  smoothly  2  tablespoons  corn  starch 
with  Yi  cup  sugar,  dash  of  paprika,  teaspoon  salt,  tablespoon 
mustard.  When  the  vinegar  boils,  stir  this  mixture  in  and  remove 
from  fire  as  soon  as  it  thickens.  Then  beat  in  yolks  of  eggs. 
This  can  be  bottled  and  will  keep  months,  and  is  always  good 
and  ready  to  use.    Add  whipped  cream  as  you  use  it,  if  desired. 

CREAM    DRESSING. 

One  cup  sour  cream,  4  eggs,  1  teaspoon  each  salt,  sugar, 
mustard,  rubbed  together;  1  pinch  celery  seed,  dash  of  white 
pepper ;  boil  Y2  cup  vinegar,  stir  in  eggs  and  cream  with  seasoning 
well  beaten  together  and  remove  from  fire  at  once  or  as  soon  as 
it  thickens.  Add  minced  parsley  just  before  serving,  or  finely 
chopped  dill  pickle,  when  served  with  fish. 

18 


SAUCES. 
"grun  ravigote  cream/' 
Mince  very  fine  with  meat  chopper,  using  the  finest  knife, 
6  sprigs  of  parsley,  6  olives,  6  shallots,  io  spinach  leaves,  rub  to 
a  paste,  strain.     Add  to  one  pint  of  Mayonaise  No.  3.     This 
makes  a  fine  green  mayonaise. 

TARTARE  SAUCE. 

Add  to  1  cup  of  green  mayonaise  1  tablespoon  capers,  1 
tablespoon  chopped  gherkins,  1  teaspoon  chopped  parsley,  1  tea- 
spoon chervil,  1  tablespoon  white  vinegar. 

REMOULADE  CREAM. 

Blend  thoroughly  1  teaspoon  of  mustard,  1  of  salt  and  1  of 
white  pepper,  y*  paprika,  grated  yolks  of  2  hard  boiled  eggs, 
beaten  yolk  of  one  raw  eggf  3  drops  of  garlic  juice,  1  spoon  minced 
parsley,  blend  with  1  cup  of  olive  oil  or  melted*  butter,  adding 
slowly  3  spoons  vinegar,  beating  rapidly  until  very  light. 

WHITE  FRENCH  DRESSING. 

One  spoon  onion  juice,  2  lemon  juice,  dash  of  salt  and  cay- 
enne pepper,  2  spoons  olive  oil,  eight  spoons  white  vinegar,  4 
drops  garlic  juice. 

WHITE   FRENCH   DRESSING,    NO.    2. 

One  cup  white  vinegar,  i  teaspoon  salt,  I  sliced  onion,  % 
cup  hot  water,  i  teaspoon  white  pepper,  boil  15  minutes,  strain, 
when  cool  and  add  1  tablespoon  sugar,  y2  cup  olive  oil  into  which 
has  been  blended  juice  of  two  lemons.  Use  melted  butter,  if 
preferred,  instead  of  oil,  blend  thoroughly,  strain.  Will  keep 
for  weeks  if  bottled. 

HOLLANDAISE    SAUCE. 

Melt  2  tablespoons  butter,  blend  in  1  tablespoon  flour,  adding 
slowly  1  cup  of  chicken  or  veal  broth ;  when  smooth  beat  in  the 
yolks  of  4  eggs  well  beaten,  10  drops  of  onion  juice  and  1  spoon 
of  lemon  juice.    A  perfect  sauce  for  fish. 

BORDELAISE  SAUCE. 

One-half  pint  vinegar,  1  tablespoon  chopped  shallots,  boil 
shallots  in  vinegar  15  minutes,  add  1  minced  red  pepper,  saltspoon 
of  salt,  spoonful  of  butter,  }i  pint  Spanish  sauce,  %  pound  beef 
marrow  cut  in  very  thin  slices,  simmer  10  minutes. 

FISH    SAUCE. 

Beat  yolk  of  one  ^gg  with  %  teaspoon  salt,  4  drops  of  tobasco 
sauce,  2  drops  garlic  juice,  add  slowly  1  spoonful  Worcestershire 
sauce  and  4  of  tarragon  vinegar ;  bring  to  a  boil. 

MUSHROOM   SAUCE. 

Chop  1  can  mushrooms  fine,  place  to  boil  in  1  pint  veal  or 
chicken  stock.  For  each  person  drop  in  the  yolk  of  one  hard 
boiled  egg}  season  highly  with  salt,  pepper  and  paprika. 

19 


CREAM    DRESSING,    NO.    I. 

One  pint  thick  sour  cream,  beat  in  the  juice  of  I  lemon,  ^ 
teaspoon  celery  seed,  l/>  teaspoon  white  mustard  seed,  i  dill 
pickle  chopped  fine,  salt  and  pepper  with  strong  dash  of  cayenne, 
I  tablespoon  sugar. 

CREAM  DRESSING,  NO.  2. 

Four  well  beaten  eggs,  i  cup  rich  sour  cream,  i  teaspoon 
mustard,  I  teaspoon  sugar,  I  cup  vinegar,  i  tablespoon  corn 
starch.  Salt  to  taste.  Cook  in  double  boiler  till  creamy,  then 
beat  again.    Keep  in  cool  place. 

CUCUMBER   SAUCE. 

Grate  two  cucumbers,  press  water  out,  add  salt  cayenne  and, 
a  little  whit**  vinegar.    Serve  at  once  and  very  cold. 

CUCUMBER  RELISH FOR  FISH  OF  MEATS. 

Grate  large  cucumber  without  seeds,  grate  I  onion,  ^  spoon 
tobasco  sauce,  I  teaspoon  salt  and  i  white  pepper,  juice  of  2 
lemons,  1  tablespoon  of  olive  oil  blended  with  %  cup  of  strong 
hot  vinegar,  or  1  spoon  of  butter  if  preferred ;  I  teaspoon  sugar. 
Mix  all  thoroughly  and  serve  cold. 

ONION    RELISH. 

One  large  gra^d  onion,  J^  cup  celery  juice  (grind  celery  and 
press  juice),  1  teaspoon  mustard,  10  drops  tobasco  sauce,  1  tea- 
spoon salt,  1  teaspoon  celery  seed,  yolks  4  raw  eggs  beaten  and 
blended  with  salt,  mustard  and  2  spoons  melted  butter  or  olive 
oil,  20  capers,  %  CUP  strong  vinegar.  Fine  for  relish  for  venison, 
wild  game,  lamb,  ducJ*  or  fresh  fish. 

CAPER   SAUCE. 

One  bottle  capers,  20  drops  tobasco  sauce,  Y?  cup  strong 
vinegar,  yolks  of  4  raw  eggs  beaten  stiff,  with  Yz  teaspoon  salt, 
thin  with  j4  cup  olive  oil  or  melted  butter,  adding  vinegar  to 
blend  smoothly ;  lastly  adc*  bottle  capers. 

CAPER   SAUCE. 

Make  cream  dressing  very  rich,  to  1  pint  add  10  drops 
tobasco  sauce  and  1  bottle  ^apers,  2  sliced  eggs.  Relish  for 
mutton,  game  or  fish. 

LIBERTY    CAPER   SAUCE. 

Pick  1  qt.  of  fresh  greet  nasturtium  seeds,  bring  1  qt.  of 
tarragon  vinegar  to  boil,  add  1  teaspoon  salt.  1  white  mustard 
seed,  1  celery  seed  tied  in  muslin,  when  boiling  hot  pour  over 
nasturtium  seeds  and  seal.  Us*  as  you  do  ordinary  imported 
French  capers. 

NASTURTIUM  CAPER. 

Cover  fresh  green  nasturtium  seeds  with  strong  salt  brine, 
seal  and  use  as  capers  for  salad  and  game  relish. 

2© 


MINT    SAUCE. 

Fifteen  bruised  or  shredded  mint  leaves,  boil  I  cup  vinegar,. 
I  small  teaspoon  salt,  10  drops  tobasco  sauce,  i  tablespoon  sugar, 
I  very  small  clove  of  garlic  crushed  and  rubbed  on  relish  bowl; 
throw  in  mint  leaves,  pour  over  hot  vinegar,  and  5  drops  onion 
juice.    Serve  hot  with  game,  mutton  and  lamb. 

MINT    SAUCE. 

Fifteen  mint  leaves  bruished  and  shredded,  1  cup  hot  vinegar, 
1  spoon  sugar,  1  teaspoon  salt;  *4  cup  sweet  cream  just  as  sent 
to  table.    Beat  well. 

MINT   SAUCE. 

Chop  50  crisp  mint  leaves  very  fine,  sprinkle  with  sugar  and 
a  dash  of  paprika,  add  a  little  tarragon  vinegar.     Serve  cold. 

MINT   SAUCE. 

Fifteen  mint  leaves  crushed  or  torn  in  bits,  2  spoons  butter  in 
frying  pan,  hot,  but  not  enough  to  brown  butter ;  lay  in  mint 
leaves,  stir  and  toss  but  do  not  cook,  pour  in  y2  cup  vinegar,  1 
tablespoon  sugar.  Have  beaten  2  eggs,  white  and  yolks  together. 
Add  a  dash  of  paprika,  pour  hot  mixture  over,  beating  rapidly. 
Serve  hot  with  game,  mutton,  lamb  or  fresh  fish. 

PARSLEY    RELISH. 

One  bunch  of  finely  minced  parsley,  1  grated  onion  mixed 
with  y2  cup  mayonaise.    Fish,  lamb  or  game. 

DILL    RELISH. 

Grind  fine  1  large  dill  pickle,  1  teaspoon  celery  seed,  %  tea- 
spoon tobasco  sauce,  l/2  cup  vinegar,  yolk  of  2  raw  eggs,  1  spoon 
butter,  1  spoon  corn  starch,  y2  spoon  sugar.  Mix  all  thoroughly 
and  pour  boiling  vinegar  over  all.  Heat  if  corn  starch  is  not 
cooked. 

GOOSEBERRY    RELISH. 

Cook  and  strain  1  pt.  gooseberries.  Have  berries  dry  as 
possible.  (To  steam  is  best).  Sift  pulp  through  fine  sieve,  add 
1  cup  chopped  English  walnuts,  ^4  teaspoon  cayenne  pepper,  l/z 
cup  strong  vinegar,  1  teaspoon  salt,  y2  cup  sugar;  boil  1  hour, 
and  if  not  thick  as  catsup,  stir  in  a  teaspoon  corn  starch  blended 
with  1  spoon  vinegar.    Serve  cold  with  meat  or  fish. 

CRANBERRY    RELISH. 

Cook  1  qt.  cranberries  till  soft  in  as  little  water  as  possible 
and  not  burn,  strain,  return  pulp  to  fire,  add  1  cup  of  vinegar 
in  which  you  have  boiled  10  cloves  10  minutes ;  remove  cloves 
before  adding  vinegar  to  pulp;  cook  one  hour,  add  2  cups  of 
sugar,  cook  10  minutes ;  bottle.    Use  with  meats. 

SAUCES    FOR   SALADS    A.ND    MEATS FRENCH    ROUX. 

This  sauce,  white  or  brown,  forms  foundation  for  many  game, 
fish  meat  and  sauces. 

21 


One  bay  leaf,  i  sprig  of  thyme,  cook  with  bones  of  roast  veal, 
turkey,  chicken  or  veal  for  six  hours  slowly  on  back  of  stove, 
strain,  return  to  fire;  blend  2  large  spoons  of  butter  with  4  of 
flour,  fry  light  brown  and  add  to  sauce. 

POIVARDE    SAUCE. 

Mince  I  small  slice  of  raw  ham,  1  onion,  1  carrot  and  6 
cloves,  6  pepper  corns,  4  sprigs  parsley,  1  bay  leaf,  1  sprig  of 
thyme,  1  spoonful  butter.  Fry  minced  ham  in  the  butter  for  a 
moment,  add  minced  vegetables,  simmer  20  minutes,  add  2  table- 
spons  of  tarragon  vinegar,  strain,  press,  add  juice  to  1  pint  of 
veal  stock,  boil  5  minutes  and  skim  off  fat ;  thicken.  Serve  with 
fish  or  game. 

OLIVE   SAUCE. 

Chop  one  bottle  stuffed  olives,  cook  in  1  pint  of  clear  fresh 
water,  brown  2  spoons  butter,  pour  minced  olives  and  juice  over. 
Serve  with  roast  duck. 

SAUCE. 

To  1  pt.  of  poivarde  add  1  teaspoon  of  sugar,  1  saltspoon 
cayenne,  3  tablespoons  horse  radish,  2  of  thick,  sweet  cream. 

PRINCESS  OYSTERS. 

Have  ready  on  ice  1  pint  of  thick  whipped  cream.  Toast 
thin  slices  of  bread,  one  for  each  plate,  butter  well,  and  place 
4  large  oysters  on  each  slice;  season  with  pepper  and  salt  and 
bits  of  butter ;  return  to  toasting  oven.  When  oysters  are  well 
curled  and  frizzling  hot,  cover  with  mound  of  stiffly  beaten  whites 
of  eggs  seasoned  with  a  little  salt  and  paprika.  Make  a  de- 
pression in  center  of  each  egg  mound,  return  to  oven,  and  brown 
slightly.  Take  from  oven  and  carry  at  once  to  table.  Let  the 
host  place  in  each  egg  mound  1  large  spoonful  of  whipped  cream. 
You  will  not  have  reason  to  regret  setting  this  dish  before  your 
guests. 

OYSTER   LOAF. 

Cut  slice  off  from  top  of  Vienna  Loaf,  and  scoop  out  center. 
Butter  sides  thickly.  Roll  1  cup  crackers,  add  ^2  cup  butter,  j4 
cup  sweet  cream,  50  large  oysters,  pepper  and  salt  to  taste.  Bring 
to  steaming  heat  in  granite  pan.  Fill  loaf,  laying  top  slice  which 
was  cut  off  in  tin  to  toast.  When  edges  of  loaf  are  well  toasted 
and  contents  bubbling  hot,  garnish  with  stuffed  olives  and  slices  of 
pickle,  put  on  cover  and  serve. 

FRICASSE  OF  OYSTER. 

Drain  and  wash  50  oysters ;  cook  until  gills  curl ;  drain,  sav- 
ing the  liquor.  Add  to  it  sufficient  milk  to  make  a  pint.  Put  2 
rounding  tablespoonfuls  of  butter  and  2  of  flour  in  a  sauce  pan, 
mix;  add  the  liquor  and  milk,  and  stir  until  boiling.  Add  a 
rounding  teaspoon  of  salt,  a  dash  of  cayenne  and  the  oysters. 


Beat  the  yolks  of  2  eggs  with  4  tablespoonsful  of  cream,  stir 
them  quickly  in  the  oysters ;  take  from  the  fire  and  serve  on  toast ; 
garnish  with  triangular  pieces  of  toast ;  sprinkle  finely  chopped 
parsley  over  the  top. 

OYSTER  GUMBO. 

Cut  up  as  for  a  fricasse  one  fowl ;  put  it  in  a  baking  pan ; 
add  1  onion  sliced,  y2  pint  of  water  and  bake  until  tender.  Wash 
and  cut  in  thin  slices  a  quart  of  young  okra ;  put  it  in  a  sauce- 
pan, add  a  pint  of  water  and  cook  slowly  for  half  an  hour.  Lift 
the  chicken  to  a  soup  kettle ;  add  a  quart  of  chicken  stock  or 
boiling  water,  and  simmer  20  minutes.  Add  a  rounding  teaspoon- 
ful  of  salt,  a  level  saltspoonful  of  cayenne  and  a  teaspoonful  of 
paprika.  Add  the  okra  and  50  oysters ;  cover  the  sauce  pan,  cook 
for  5  minutes,  and  send  at  once  to  the  table. 

OYSTER   COCKTAIL. 

Small  plump  oysters,  6  to  a  glass.  Serve  with  small  pieces  of 
cracked  ice  in  each  glass.  Be  sure  oysters  are  free  from  water 
melted  from  ice;  then  add  to  each  glass  a  tablespoonful  of  the 
dressing. 

For  10  glasses  mix  5  tablespoonsful  of  each  of  horseradish 
and  tomato  catsup,  juice  of  two  lemons,  dash  of  salt  and  cayenne 
pepper,  and  tiny  bits  of  chopped  red  pepper. 

OYSTER  COCKTAIL,  NO.  2. 

Six  oysters  to  each  cup.  Dressing  with  the  following  for 
12  people: 

Two  gills  gooseberry  catsup,  Yz  cup  horseradish,  I  tablespoon 
Worcestershire  sauce,  I  gill  Tarragon  vinegar,  piece  of  ice  size 
of  walnut  in  each  cup  just  before  serving. 

OYSTER  COCKTAIL,  NO.  3. 

For  60  oysters  use  T/i  pint  mushroom  catsup,  y2  pint  grated 
mustard  horseradish,  juice  of  3  lemons,  15  drops  tobasco  sauce, 
tablespoon  salt.     Serve  with  oyster  fork  and  small  spoon. 

OYSTER   A   LA    CREOLE. 

Chop  fine  2  dozen  large  oysters ;  add  2  chopped  hard  boiled 
eggs,  salt,  pepper  and  a  generous  quantity  of  butter.  Put  in  hot 
skillet,  stir  rapidly  for  one  minute.  Mix  with  1  cup  finely  rolled 
cracker  crumbs,  J^  cup  rich  sweet  cream.  Fill  pate  shells,  put 
pieces  of  butter  over  top,  trush  top  with  beaten  salted  and  pep- 
pered egg,  bake  light  brown,  serve  hot  with  minced  parsley 
sprinkled  over  top. 

BROILED   OYSTERS. 

Select  fine  large  oysters.  Dry  on  soft  towel ;  roll  in  egg 
well  salted  and  peppered ;  roll  in  cracker  crumbs :  lay  on  well 
buttered  griddle,  and  broil  in  broiling  oven  two  or  three  minutes. 
Serve  on  fancy  pieces  of  toast,  with  pieces  of  lemon  as  garnish. 

23 


TICKLED   OYSTERS. 

Bring  to  a  boil  I  pint  vinegar,  i  chopped  red  pepper  (seeds 
rejected),  I  teaspoon  salt,  12  cloves,  1  stick  cinnamon,  pour  over 
2  dozen  large  oysters  while  at  boiling  point.  When  cool  set  on 
ice  until  ready  to  serve,  place  in  glass  dish  in  a  bed  of  parsley 
with  stuffed  olives  cut  in  hah  ts.  Serve  very  cold  with  game 
course. 

PANNED   OYSTERS. 

Place  I  tablespoon  butter,  1  teaspoon  salt,  J/£  saltspoon  cay- 
enne pepper,  1  saltspoon  pepper  in  sauce  pan ;  when  hot  lay  in 
1  pint  oysters  washed  and  dried  in  towel ;  cover  the  pan  closely, 
shake  to  keep  oysters  from  sticking,  and  when  plump  and  hot 
serve  on  hot  buttered  toast. 

PHILADELPHIA  FRY. 

Dip  large  oysters  into  thick  mayonaise,  then  into  bread 
crumbs,  then  with  egg  again  into  bread  crumbs,  fry  in  croquette 
baskets  in  deep  fat.  Serve  very  hot  and  drop  4  slices  of  potato 
into  fat  to  prevent  burning  when  you  are  changing  baskets  of 
oysters. 

DEVILED    OYSTERS. 

Yolk  of  1  egg,  1  spoon  mustard,  j4  saltspoon  salt  and  1 
pepper  blend;  wipe  oysters  dry,  coat  with  mixture,  roll  in  fine 
crumbs  and  broil  over  live  coals. 

BLANKET  OYSTERS. 

Cut  bacon  thin  as  gauze,  wrap  a  slice  around  a  large  oyster, 
pin  with  toothpicks,  broil  over  coals  or  in  gas  oven,  turn  to  crisp 
bacon.    Dash  of  pepper  on  each.     Serve  on  thin  toast. 

OYSTER   SOUP. 

One  qt.  oysters  washed  and  dried,  1  pt.  of  milk  with  oyster 
liquor  brought  to  a  boil,  skim;  season  with  salt,  pepper  and 
butter;  add  oysters  and  as  soon  as  the  first  one  rises  to  the  top 
add  one  cup  rich  cream;  in  two  minutes  serve. 

GARNISHES  FOR  CLEAR  SOUP. 

FORCE  MEAT  BALLS. 

Mince  fine  1  cup  raw  veal,  beef,  or  chicken,  add  1  cup  bread 
crumbs,  butter  the  size  of  an  egg,  yolks  of  2  eggs,  rub  smooth ; 
season  highly  with  salt,  pepper,  paprika  and  a  bit  of  nutmeg, 
form  into  tiny  hard  balls,  drop  into  boiling  soup  10  minutes  before 
serving. 

PUFF    BALLS. 

Beat  together  whites  of  2  eggs  and  4  spoons  of  milk,  salt- 
spoon of  salt,  3  spoons  melted  butter,  a  little  cayenne,  1  spoon 
sugar,  enough  flour  (into  which  has  been  sifted  one  teaspoon 
baking  powder)  to  make  a  stiff  batter,  drop  in  boiled  soup  a  tea- 
spoonful  at  a  time,  cover  tightly  and  boil  10  minutes. 

24 


HAM    BALLS. 

Chop  very  fine  I  cup  lean  ham,  4  sprigs  parsley,  1  small 
onion,  season  with  pepper,  salt  and  cayenne,  mix  with  cup  bread 
crumbs,  a  little  butter  and  3  egg  yolks ;  form  hard  balls  the  size 
of  English  walnuts.  If  raw  ham  is  used  cook  15  minutes;  if 
cooked  ham  is  used,  cook  10  minutes  before  serving. 

MARROW    BALLS. 

One-half  cup  marrow,  il/2  cups  rolled  crackers  or  bread 
crumbs,  3  spoons  chopped  parsley,  1  beaten  egg,  salt  and  liberal 
seasoning  of  pepper  and  paprika ;  work  to  paste,  form  into  balls, 
dropping  into  soup  ten  minutes  before  serving. 

SPINACH     BALLS. 

Equal  parts  of  cooked  and  chopped  spinach,  and  rolled 
bread  crumbs,  1  egg,  season  highly  with  salt,  pepper  and  cayenne, 
drop  into  clear  soup  just  before  serving.  Serve  four  or  five  balls 
to  each  plate. 

CELERY  BALLS. 

One  cup  minced  veal,  1  cup  bread  crumbs,  2  eggs,  salt,  cay- 
enne pepper,  1  teaspoon  celery  seed ;  form  into  hard  balls  size  of 
pecans,  drop  into  clear  soup  just  before  serving. 

CHEESE  DISHES. 

POTATOES   AND   CHEESE. 

Cut  a  slice  from  top  of  baked  potatoes,  scoop  out  the  potatoes, 
being  careful  not  to  break  the  skin,  mash,  add  generously  thick, 
sweet  cream,  salt  to  taste.  One  spoonful  grated  cheese  to  each 
potato,  beat  very  light,  fill  skins,  sprinkle  cheese  over  top,  set  in 
oven  to  brown. 

If  sufficiently  beaten  they  will  puff  up  beautifully.  A  dainty 
luncheon,  breakfast  or  tea  dish. 

POTATOES  AU  GRATIN. 

Six  cold  boiled  potatoes,  cut  in  dice,  one  cup  grated  cheese, 
salt  and  paprika  to  taste.    Make  white  sauce. 

One  pint  hot  milk,  dash  of  salt  and  paprika,  two  spoons 
butter,  two  spoons  flour,  rub  smooth  and  add  to  milk.  Be  care- 
ful not  to  scorch.  When  thickened  place  a  layer  of  potatoes  in 
baking  dish,  sprinkle  thickly  with  cheese,  cover  with  white  sauce ; 
keep  on  until  dish  is  filled  with  alternate  layers,  white  sauce  on 
top  with  cheese  sprinkled  over;  bake  20  minutes. 

ESCALLOPED  POTATOES  WITH  CHEESE. 

Slice  raw  potatoes  very  thin,  roll  cup  of  crackers,  grate  cup 
of  cheese,  place  alternate  layers  in  baking  dish  with  pieces  of 
butter  and  a  dash  of  salt  and  pepper.  Pour  over  all  sweet  cream 
or  milk  to  cover.     Bake  one  hour. 

CHEESE   ROLLS. 

Mash  and  season  potatoes,  roll  into  oblong  forms,  wet  in 
beaten  egg,  season  highly  with  salt  and  pepper;  roll  in  cheese 
finely  grated,  fry  in  croquet  basket  in  deep,  hot  lard,  sprinkle 
with  parsley  and  serve  hot. 

25 


CREAMED    POTATOES    AND    CHEESE. 

Cream  I  pint  of  cold  potatoes  diced  in  cream  dressing,  add 
Yz  cup  grated  cheese,  salt  and  pepper. 

CHEESE  BALLS. 

Whites  of  4  eggs,  teaspoon  salt,  l/2  teaspoon  paprika,  grated 
cheese  to  thicken  until  you  can  mould  into  balls  the  size  of  Eng- 
lish walnuts.  Place  in  croquett  basket  and  submerge  in  boiling 
lard.  Cook  to  a  golden  brown,  have  a  sliced  potato  in  lard  to 
clarify  while  you  cook  balls.  Serve  hot.  An  elegant  garnish 
with  game. 

CHEESE    DAINTY. 

A  large  tablespoon  Cox's  gelatine,  dissolve  in  a  little  hot 
water,  when  cool  stir  in  I  cup  whipped  cream,  4  tablespoons 
grated  cheese,  stirred  in  lightly  with  a  silver  fork;  salt  and 
paprika  l/>  teaspoon  each.  Serve  with  salad  dressing  in  little 
puffs.     Sprinkle  parsley  over  all ;  set  on  ice  until  very  cold. 

MEGINTY. 

One  pound  of  crackers  rolled  fine,  1  cup  grated  cheese,  2 
pints  sweet  milk,  1  teaspoon  salt,  a  generous  piece  of  butter,  dash 
paprika,  heat  in  a  granite  pan.    Nice  lunch  or  supper. 

CHEESE  OMELETTE. 

Beat  4  eggs,  yolks  and  whites  separately,  season  with  salt 
and  pepper;  put  2  spoons  of  butter  into  large  frying  pan  (steel 
preferred,  sheet  iron  heats  too  quickly  and  endangers  burning), 
pour  into  pan  1  cup  of  milk  with  yolks  of  eggs  and  2  whole  eggs 
well  beaten  together ;  cook  very  slowly,  watch,  and  before  it  is 
quite  "set"  sprinkle  on  cup  of  grated  cheese,  pour  beaten  whites 
over  the  whole ;  fold  together  and  slip  out  on  warm  platter ; 
sprinkle  minced  parsley  over  all  and  serve  at  once. 

CHEESE  TOAST. 

Cheese  sprinkled  over  bread  with  bits  of  butter  and  sprinkle 
of  salt  and  paprika.  Set  in  the  oven  until  browned.  Makes  an 
appetizing  lunch. 

CANAPES  no.  1. 
Cut  thin  slices  of  bread  in  fancy  shapes,  butter  and  sprinkle 
with  paprika  and  a  dash  of  salt,  cover  with  grated  cheese  toast 
in  oven,  serve  with  soup  or  salad. 

CANAPES  no.  2. 
One-half  pound  grated  cheese,  yolk  of  1  egg,  2  tablespoons 
butter,  1  tablespoon  mustard,  dash  of  paprika;  rub  to  a  smooth 
paste,  spread  on  thin  wafers  or  slices  of  bread  cut  in  triangles, 
brown  slightly  in  oven. 

CHEESE   RELISH   NO.    I. 

Cup  dry  grated  cheese  mixed  with  1  spoon  mustard,  ^  tea- 
spoon salt,  generous  dash  paprika,  J4  teaspoon  celery  salt,  4 
tablespoons  melted  butter,  1  tablespoon  Worcestershire  sauce, 
mix  well  and  serve  in  small  relish  jar  on  table. 

26 


CHEESE  RELISH  NO.  «. 

One  cup  grated  cheese,  Yi  cup  each  chopped  peanuts,  al- 
monds, English  walnuts,  pecans  and  filberts,  l/2  cup  melted  butter, 
]/2  teaspoonful  cayenne  pepper  i  teaspoon  salt,  I  teaspoon  onion 
juice ;  mix  thoroughly  with  two  spoons  mustard.  Pot  for  table 
use,  keep  cool.    Fine  for  sandwiches. 

CHEESE  TART. 

Make  pie  crust  and  bake.  Fill  with  custard  pie  filling  in 
which  you  have  stirred  I  cup  of  cottage  cheese,  bake  and  cover 
with  meringue,  brown  slightly. 

CHEESE  TARTS. 

Make  paste  as  for  cheese  straws,  cut  into  circles,  place  a 
circle  with  center  cut  out  on  top  as  for  tarts ;  bake  and  fill  with 
jelly.     Try  it. 

PENNSYLVANIA  CHEESE  PIE. 

Make  crust  and  bake  as  for  custard  pie,  make  custard  of 
milk;  2  eggs,  Y>  cup  sugar;  fill  baked  crust  with  hot  custard. 
Before  returning  to  oven  sprinkle  y*  cup  grated  cheese  over 
custard  and  bake  till  set ;  cover  with  beaten  whites  of  2  eggs  and 
2  spoons  of  sugar,  return  to  oven  and  brown  slightly. 

CHEESE    CROQUETTES. 

Mince  1  cup  of  veal  fine,  3  eggs  well  beaten,  1  cup  cracker 
crumbs,  1  cup  cheese,  salt,  pepper,  milk  enough  to  mix  into  dough 
which  will  mould  well ;  roll  into  oblong  forms,  fry  in  deep  lard 
in  croquett  baskets.     Serve  with  jelly;  garnish. 

CHEESE   PIQUANT. 

Minced  parsley  ^  cup,  melted  butter  4  spoons,  cayenne 
pepper  34  teaspoon,  salt  Yi  teaspoon,  grated  cheese  1  cup,  form 
tiny  balls  and  roll  in  minced  parsley.  Serve  with  meat  pies,  oyster 
pies,  chicken  and  dumplings,  cold  roast  meat,  but  never  with  fried 
or  broiled  meats. 

ICES. 

NEW  YORK  ICE  CREAM. 

Take  1  quart  fresh  milk,  scald,  stir  in  yolks  of  4  eggs,  ^2  box 
gelatine  (dissolved),  2  cups  sugar,  stir  constantly  till  thoroughly 
hot,  cool,  then  pour  in  freezer,  add  beaten  whites  of  eggs,  1  pt. 
rich  sweet  cream,  2  teaspoons  vanilla,  freeze. 

PEACH  CREAM. 

Six  large  ripe  peaches,  1  cup  sugar,  mash  peaches  into  sugar, 
put  in  freezer  and  turn  10  minutes,  add  the  whites  of  3  eggs  beaten 
stiff,  and  1  pt.  of  rich  cream,  freeze. 

RED    RASPBERRY    CREAM. 

To  the  juice  of  2  quarts  of  berries,  add  the  juice  of  2  oranges, 
1  lemon,  2  cups  sugar,  put  in  freezer  and  turn  10  minutes  or  till 
it  begins  to  stiffen  well,  add  1  pint  thick  sweet  cream,  whites  of 
4  beaten  eggs. 

27 


PINEAPPLE  ICE  CREAM. 

One  quart  sweet  milk,  2  cups  sugar,  l/\  cup  dissolved  Cox's 
gelatine,  scald  and  cool,  turn  in  freezer  15  minutes,  add  grated 
pineapple  which  has  been  cooked  in  cup  sugar  10  minutes  and 
cooled,  turn  till  stiff,  add  2  pt.  cream,  turn  15  times. 

CHOCOLATE  ICE  CREAM. 

One  pint  sweet  milk,  ]/2  cake  grated  sweet  chocolate,  yolk  of 
■aid  and  cool,  2  cups  sweet  milk,  iy2  cups  sugar,  whites 
of  eggs  beaten  stiff,  freeze. 

MAPLE   VELVET. 

One  pint  of  maple  syrup,  whites  of  4  eggs,  ]/2  box  Cox  s 
gelatine,  dissolve  in  1  pint  warm  water,  1  quart  thick  sweet  cream, 
freeze.  Serve  with  bright  autumn  leaves  from  maple  trees  on 
plate. 

CARAMEL    CREAM. 

One  pint  brown  sugar  placed  in  hot  skillet,  stir  till  rich 
brown,  do  not  burn,  add  1  pint  water  when  the  sugar  is  dissolved. 
The  syrup  should  be  bright  amber  color.  Add  34  bottle  vanilla, 
1  quart  rich  cream  or  milk,  freeze.  Serve  with  small  branches 
of  bitter  sweet  berries  on  plate. 

ORANGE  ICE  CREAM. 

With  the  finest  knife  or  meat  chopper  cut  the  fresh  peel  of 
*  oranges,  cook  10  minutes  in  1  cup  sugar  with  1  cup  water,  cool) 
add  1  pint  milk  and  1  pint  of  cream,  freeze.    Delicious. 

ORANGE   FRAPPE. 

Juice  of  12  oranges,  2  lemons,  1  pineapple,  8  pounds  sugar 
boiled  in  1  pint  water  till  it  makes  good  syrup,  enough  coloring 
matter  to  make  yellow,  yolks  of  six  eggs  added  to  cooled  syrup, 
freeze.  Serve  with  yellow  jonquils  on  plate,  yellow  butter  cups, 
yellow  roses,  yellow  pansies  or  nasturtiums. 

APPLE  FRAPPE. 

Cook  dark  red  apples  with  the  skins  on,  strain  juice  and  add 
a  few  drops  of  cochineal,  one  pound  of  sugar  to  one  quart  of 
juice,  juice  of  4  lemons,  freeze.  Serve  in  cut  glass  cups  with 
apple  or  crabapple  blossoms  on  plate. 

BANANA  FRAPPE. 

Cook  6  bananas  in  1  pound  sugar  and  1  quart  water,  strain 
and  cool,  add  juice  of  1  pineapple,  2  oranges,  1  lemon,  freeze. 
Serve  with  pale  yellow  tulips  on  each  plate. 

PINEAPPLE  FRAPPE. 

Grate  1  pineapple,  juice  of  1  orange  and  1  lemon,  boil  I 
pound  of  sugar,  2  cups  of  water  10  minutes,  add  juice  and  bring 
to  boil,  cool,  freeze  to  soft  snow.    Serve  in  sherbert  glasses. 

RASPBERRY  ICE. 

Juice  of  1  quart  berries,  2  lemons,  1  pound  sugar,  freeze. 
Serve  with  a  spray  of  berries  with  foliage  laid  on  plate  beside 
punch  cup.  Cut  the  stems  long  enough  to  show  red  wood  and 
thorns  as  well  as  foliage  and  berries.     By  all  means  a  spray  of 

28 


flowers  if  posible.  Keep  these  in  ice  box  crisp  until  serving,  and 
just  before  laying  on  plate  dip  in  ice  water  to  carry  the  effect  of 
dew.  Use  strawberries  or  currants  if  desired  and  branches  of 
currants  to  decorate. 

PINEAPPLE  MOUSSE. 

Dissolve  Yi  box  Cox's  gelatine  in  I  cup  warm  water;  cook 
till  it  hairs  from  spoon,  cook  I  grated  pineapple  10  minutes  in  I 
cup  sugar,  press,  strain,  add  to  juice  of  2  oranges,  freeze,  when 
nearly  stiff  add  I  quart  whipped  cream,  beaten  white  of  3  eggs, 
freeze.    For  strawberry  mousse  use  berries  in  place  of  pineapple. 

DELMONICO   AMBROSIA. 

Grated  pineapple,  pulp  of  3  oranges  finely  shredded,  citron 
34  pound,  1  cup  blanched  almonds  chopped  fine,  1  pint  sugar, 
beaten  whites  of  4  eggs,  freeze.  Serve  in  sherbet  cup  with  large 
mound  of  whipped  cream  on  top  with  three  candied  violets  or 
cherries.  If  violets,  use  scattered  fresh  violets  on  plate  around 
sherbet  cup;  if  cherries,  use  cherry  or  apple  blossoms. 

CHERRY    ICE. 

One  quart  of  cherry  juice,  1  pound  sugar,  juice  of  2  large 
oranges,  freeze.  Serve  in  sherbet  cups  with  short  branch  of 
cherry  foliage  and  fruit  clusters  on  plate,  blossoms  if  possible. 

COFFEE  ICE. 

Three  cups  strained  strong  coffee,  1  cup  sugar.  *-°eze.  When 
nearly  frozen  put  in  1  pint  rich  sweet  cream,  freeze,  oerve  with 
whipped  cream  on  top  in  sherbet  glasses.  Lay  bronze  nasturtium 
blossoms  on  plates,  or  black-eyed  Susans,  or  deep  purple  and 
bronze  pansies,  or  bronze  tulip. 

CRANBERRY  ICE. 

Scald  1  quart  of  cranberries  until  they  pop  and  mash  easily, 
squeeze,  strain,  add  juice  of  2  oranges  and  1  pineapple,  2  pounds 
sugar,  beaten  whites  of  4  eggs,  freeze.  Serve  in  sherbet  cups 
with  clove  pinks,  or  holly  berries  on  plate. 

GOOSEBERRY  ICE. 

Strain  1  quart  scalded  gooseberries,  juice  of  4  cooked  apples, 
into  1  quart  of  sugar.  Add  ^  pound  shredded  citron,  1  teaspoon 
green  coloring,  fluid  obtained  by  druggist  or  confectioner  and 
perfectly  harmless.  Use  enough  to  make  definite  green,  freeze. 
A  dainty  dish.     Serve  in  cut  glass  sherbet  cups. 

THREE  WAYS  OF  MAKING  PHILADELPHIA  ICE  CREAM. 
NO.   I. 

One  quart  pure  sweet  cream,  1  large  teacup  sugar,  1  small 
tablespoon  vanilla,  freeze.    Gives  snowy  texture. 

no.  2. 

Whip  1  quart  of  cream  until  you  have  taken  off  1  quart  of 
stiff  cream,  set  immediately  on  ice,  mix  sugar  and  flavoring  with 
the  unwhipped  cream,  and  freeze  nearly  solid,  add  the  whipped 
cream,  turn  in  freezer  until  stiff.  This  gives  a  featherly  light 
^ream  very  delicate  in  texture. 

29 


NO.  3. 

Be  sure  your  cream  is  perfectly  fresh,  and  to  1  quart  add  1 
teaspoon  of  lime  water,  sugar  and  flavoring  to  taste,  heat  in  a 
double  boiler  to  a  scalding  point,  cool  and  freeze.  This  gives  a 
heavy,  rich  velvety  cream. 

NEAPOLITAN  ICE  CREAM. 

Beat  separately  4  eggs,  beat  1  cup  of  sugar  into  the  yolks, 
add  beaten  whites  and  flavoring,  scald  1  quart  cream  in  double 
boiler,  stir  in  the  egg  mixture,  beating  rapidly,  cook  to  consis- 
tency of  soft  custard,  cool  and  freeze. 

MARASCHINO  ICE  CREAM. 

Make  Neapolitan  Ice  Cream,  just  before  it  stiffens  add  a  pi*>v 
of  Maraschino  cherries,  20  drops  of  almond  extract,  turn  freezer 
5  times  and  let  it  stand.  When  serving  cream  pour  a  spoonful 
of  Maraschino  liquor  over  each  dish  of  cream.  Serve  with  cherry 
blossoms  and  foliage  on  plates. 

PINEAPPLE  ICE   CREAM. 

Grate  1  ripe  pineapple,  juice  of  1  orange,  iy2  cups  of  sugar, 
make  Neapolitan  Ice  Cream,  freeze  nearly  stiff,  add  fruit  and 
stiffen. 

RASPBERRY  ICE  CREAM. 

To  I  quart  of  Philadelphia  Ice  Cream  No.  3  add  1  quart  of 
raspberries,  either  black,  yellow  or  red,  turn  until  stiff. 

APRICOT  ICE  CREAM. 

To  1  quart  of  Neapolitan  Ice  Cream  add  1  cup  of  sifted 
apricots,  y2  cup  blanched  almonds  chopped,  freeze. 

TUTTI  FRUTTI  ICE  CREAM. 

Boil  1  cup  sugar,  1  cup  rich  sweet  cream  10  minutes,  add 
1  cup  warm  water  in  which  y2  box  of  gelatine  has  been  dissolved, 
20  drops  of  vanilla,  20  drops  bitter  almond,  1  cup  blanched  mixed 
nuts,  1  cup  candied  cherries,  %  pound  shredded  citron,  lastly  2 
cups  fresh  sweet  cream  and  1  cup  sugar,  freeze. 

TUTTI  FRUTTI  ICE  CREAM   NO.   2. 

To  quart  of  Neapolitan  Ice  Cream  add  i  cup  chopped  nuts, 
)i  pound  shredded  citron,  %  pound  chopped  figs,  %  pound 
chopped  dates,  I  cup  candied  cherries,  %  pound  finely  cut  orange 
peel;  freeze. 

FROZEN    PUDDING. 

Any  delicate  cake  with  the  center  cut  out,  leaving  an  inch 
thick  wall  on  bottom  and  side  and  filled  with  Tutti  Frutti  Ice 
Cream  makes  a  "Frozen  Pudding."  Serve  with  fluffy  mounds 
of  whipped  cream. 

NESSELRODE  PUDDING. 

Blanch  i  pint  of  chestnuts,  boiJ  ^  hour,  mash  and  ml* 
through  a  sieve,  add  them  to  I  quart  or  awcxt  rich  cream  in  double 
boiler,  stir  in  whites  of  4  eggs  beaten  stiff,  cool,  add  1  cup  of 
candied  cherries,  ]/A  pound  of  shredded    citron,    %    pound    of 

30 


blanched  and  chopped  almonds,  20  drops  almond  extract,  20  drops 
vanilla,  20  drops  of  rose,  freeze.    Serve  with  whipped  cream. 

NABISCO    BISQUE. 

To  Philadelphia  Ice  Cream  No.  3  add  1  cup  of  finely  crumbed 
nabisco  wafers  of  any  flavor  desired;  freeze  and  serve  with 
whipped  cream. 

MACAROON   ICE  CREAM. 

When  Philadelphia  Ice  Cream  No.  3  is  nearly  frozen  stir  in 
I  dozen  macaroons  pounded  or  rolled  fine,  flavor  with  bitter  al- 
mond.   Serve  with  salted  almonds  and  whipped  cream. 

MERINGUE   GLACE. 

Serve  Philadelphia  Ice  Cream  in  Meringue  shells  with  fluffy 
mound  of  whipped  cream. 

CREME  DE  MENTHE. 

One  quart  rich  cream,  1  cup  sugar,  liquor  from  bottle  of 
Creme  de  Menthe  cherries ;  freeze.  Just  before  the  cream  is  stiff 
kdd  cherries. 

PINEAPPLE  "FLUMMERY.-" 

Dissolve  1  box  of  Cox  gelatine  in  y2  cup  water,  add  to  this 
beaten  yolks  of  6  eggs,  1  cup  sugar,  Yi  teaspoon  vanilla,  grated 
rind  of  1  lemon,  set  to  cook  in  double  boiler  till  thickened.  Cool, 
stir  in  strained  juice  of  1  pineapple.  Beat  to  a  frothy  lightness, 
add  1  pint  of  whipped  cream  stirred  in  well  just  as  flummery  is 
getting  stiff.  Set  to  "form"  in  mould  packed  in  ice.  Serve  with 
whipped  cream.    Any  fruit  juice  makes  good  flummery. 

PUNCH  SHRUBS  AND  VINEGARS. 

PUNCH  DE  MENTHE. 

Two  pounds  of  loaf  sugar,  1  small  bottle  of  creme  de  menthe 
cherries,  1  crushed  pineapple,  juice  of  4  lemons,  pulp  and  juice 
of  6  oranges,  pour  over  cracked  ice,  let  stand  20  minutes  and  just 
before  serving  add  2  quart  bottles  of  apollinaris  water.  Serve 
in  punch  glasses  with  tooth  picks. 

GRAPE  JUICE. 

Crush  and  bring  to  boil  Concord  grapes,  strain,  bottle  aad 
seal.    Serve  with  cracked  ice. 

GRAPE    NECTAR. 

To  I  bottle  of  grape  juice  add  the  juice  of  1  lemon,  1  orange, 
1  cup  of  pineapple  juice  and  pulp,  1  cofTee  cup  of  sugar,  pour  over 
chopped  ice.  Serve  in  sherbet  cups  with  spoonful  of  whipped 
cream.    Serve  with  small  spoons. 

APOLLINARIS  NECTAR. 

One  ground  pineapple,  stand  4  hour  in  2  cups  of  sugar,  juice 
and  pulp  of  4  oranges,  juice  of  4  lemons,  pour  over  1  quart  of 
cracked  ice.  Just  before  serving  add  4  pint  bottles  of  apollinaris 
water. 


VICHY    PUNCH. 

Add  to  juice  of  4  oranges  and  10  lemons,  3  pounds  of  loaf 
sugar,  50  pistachio  nuts,  50  maraschino  cherries,  6  candied  mint 
leaves  broken,  1  quart  crushed  ice,  5  pint  bottles  of  vichy  just 
before  serving. 

STRAWBERRY  PUNCH. 

Juice  of  4  quarts  strawberries,  juice  and  pulp  of  1  crushed 
pineapple,  2  pounds  sugar,  juice  of  4  lemons,  1  quart  cracked  ice, 

2  quarts  of  vichy,  just  before  serving.  Place  3  bright  firm  straw- 
berries in  each  cup.    Serve  with  tooth  picks. 

POMEGRANATE   PUNCH. 

Juice  of  12  pomegranates,  4  oranges,  1  pineapple,  2  lemons, 
1  pint  of  sugar  syrup  in  which  has  been  boiled  1  stick  of  cinnamon 
and  6  cloves,  then  add  1  quart  of  vichy,  pour  on  cracked  ice. 

NEAPOLITAN  PUNCH. 

Cut  6  lemons  in  very  thin  slices,  juice  and  pulp  of  4  oranges, 

3  pounds  of  loaf  sugar,  %  ounce  of  cloves,  34  ounce  stick  cinna- 
mon, 1  pound  seeded  raisins  chopped,  pour  over  them  2  gallons 
of  Buffalo  Lithia  water,  stir  daily  for  5  days,  strain  and  bottle. 
Serve  with  cracked  ice. 

LEMON    NECTAR. 

Slice  6  lemons,  2  oranges,  chop  1  pound  raisins,  2  sticks  cin- 
namon, 15  cloves,  1  ounce  of  sassafras,  place  in  jar  with  2  pounds 
rock  candy,  pour  over  2  gallons  of  boiling  water,  cover  over  with 
cheese  cloth,  let  stand  one  week  in  cool  place,  stirring  daily,  strain 
through  several  folds  of  cheese  cloth,  bottle  for  use. 

GINGER  PUNCH. 

Cook  %  pound  ginger  root,  1  pint  of  water  till  tender,  strain 
and  add  2  pounds  of  sugar,  cook  10  minutes,  cool ;  crack  10 
pounds  of  ice,  squeeze  juice  from  2  dozen  oranges,  6  lemons ;  use 
1  bottle  maraschino  cherries,  pour  over  the  fruit  juice  and  ice,  add 
ginger  syrup. 

mint  punch 
Bruise  50  mint  leaves,  juice  of  12  oranges,  1  cup  Cantoit 
ginger  water  strained  from  %  pound  Canton  ginger,  cooked  ii\ 
water  with  10  cloves,  3  sticks  cinnamon,  4  pounds  sugar;  tea/ 
mint  leaves  in  small  bits ;  or  use  only  tips  of  mint  stalks,  if  pos 
sible.  When  stalks  are  used  crush  them,  but  do  not  tear.  Mixi 
cool,  pour  over  cracked  ice. 

STRAWBERRY  PUNCH. 

Scald  5  quarts  strawberries,  press  out  juice,  strain;  add  1 
pound  sugar  for  every  quart  berries ;  juice  of  2  lemons,  6  orange* 
1  grated  pineapple,  1  quart  fresh,  firm,  dark  red  berries.  The 
last  thino-  before  serving  pour  over  10  pounds  cracked  ice.  Fof 
grape  nunch  use  grapes  instead  of  strawberries.  Serve  with 
toothpicks. 

32 


ORANGE  PUNCH   FOR  TWENTY  PEOPLE. 

Juice  of  6  lemons,  pulp  and  juice  of  2  dozen  oranges,  3 
pounds  sugar,  1  bottle  maraschino  cherries,  10  pounds  of  cracked 
ice.    Served  from  punch  bowl  with  toothpicks  to  lift  cherries. 

PINEAPPLE  PUNCH. 

Two  grated  pineapples,  juice  of  6  oranges,  6  lemons,  3  pounds 
sugar  boiled  10  minutes  in  water  to  dissolve,  cool  and  pour  over 
fruit ;  add  10  pounds  cracked  ice. 

RED  OR  BLACK   RASPBERRY   PUNCH. 

Juice  3  quarts  berries,  3  pounds  sugar,  strain  juice  6  lemons, 
I  quart  fresh  berries  added  after  the  punch  has  stood  on  the  ice 
for  20  minutes.    Serve  with  toothpicks. 

SASSAFRAS   SHRUB. 

To  1  pound  01  sassafras  root  boiled  in  2  gallons  of  water  add 
1  pint  of  New  Orleans  molasses,  rind  of  4  lemons,  y^  pound  of 
cloves,  34  pound  stick  cinnamon,  cover  with  cheese  cloth,  and  let 
stand  in  cool  place  5  days,  strain,  add  %  pound  tartaric  acid  and 
bottle.  To  serve  place  %  teaspoonful  carbonate  of  soda  in  ^ 
glass  water  and  chipped  ice,  stir,  pour  in  %  glass  of  shrub  and 
drink  while  effervescing.  A  splendid  drink  for  Spring  mornings 
before  eating. 

RASPBERRY   SHRUB. 

Place  raspberries  in  stone  jar  and  cover  with  cider  vinegar, 
let  stand  over  night;  in  the  morning  strain  and  press.  To  each 
quart  of  juice  add  1  quart  of  sugar,  boil  and  bottle.  Serve  with 
cracked  ice.  All  berries  can  be  used  for  shrub  in  like  manner, 
giving  a  delightful  variety  of  refreshing  summer  drinks. 

DANDELION  CORDIAL. 

One  peck  of  dandelion  blossoms,  3  pounds  brown  sugar,  3 
gallons  boiling  water,  3  sliced  oranges,  3  lemons,  crush  fruit  and 
cover  with  sugar;  add  25  cloves,  6  sticks  of  cinnamon,  put  in 
stone  jar,  pour  on  boiling  water,  stand  6  days  in  warm  place,  stir 
frequently,  strain  and  return  to  jar,  add  1  cake  of  compressed 
yeast,  cover  with  cheese  cloth  and  when  perfectly  clarified,  bottle. 
For  elderberry  cordial  use  elderberry  blossoms  in  place  of  dande- 
lions. 

BLACKBERRY    CORDIAL. 

To  I  quart  of  blackberry  juice  add  6  sticks  of  cinnamon,  50 
cloves,  boil  with  1  pint  of  sugar  10  minutes,  l/%  ounce  ginger  root; 
bottle  for  use  in  sickness. 

VINEGARS  FOR  SALADS. 

TARRAGON  VINEGAR. 

Add  a  handful  of  fresh  tarragon  leaves  to  a  quart  of  vinegar, 
shake  frequently,  let  stand  two  weeks,  strain,  and  bottle  for  salads. 

33 


HICKORYNUT    TARTS. 

Use  maccaroon  mixture  for  hickory  nut  cakes  lining  tart 
moulds,  bake  and  when  brown  well,  fill  with  the  follwoing  mix- 
ture: 

$4  cup  of  peanut  butter,  y2  cup  sweet  cream,  y2  cup  sugar, 

1  «up  chopped  dates,  juice  of  I  lemon,  2  well  beaten  eggs,  fUt 
tarts  and  return  to  oven,  and  when  "set"  cover  with  meringue. 

CREAM   COOKIES. 

a  cups  of  sugar,  y2  teaspoonful  soda  in  5  tablespoons  sour 
cream,  1J/2  cups  butter,  2  eggs,  1  teaspoonful  cream  of  tartar, 
flour  enough  to  make  soft  dough. 

EGGLESS  COOKIES. 

2  cups  sugar,  1  cup  butter,  1  sour  milk,  1  teaspoon  soda,  >4 
baking  powder,  1  teaspoonful  almond  extract,  flour  to  make  soft 
dough,  roll  and  bake  in  quick  oven. 

GINGER    SNAPS. 

3  cups  molasses,  boil  10  minutes,  add  1  cup  hot  water,  2-3 
cup  butter,  3  teaspoons  ginger,  2  teaspoons  soda ;  cool ;  2  tea- 
spoons baking  powder  in  flour  enough  to  mix  to  soft  dough,  roll 
thin  and  bake  in  quick  oven. 

SOUR  CREAM   COOKIES. 

2  eggs>  3  CUPS  brown  sugar,  1  cup  butter,  1  cup  sour  cream, 

2  scant  teaspoons  soda.    Flour  to  roll,  and  flavor  to  taste. 

FRUIT   COOKIES. 

2  cups  sugar,  1  cup  butter,  3  eggs,  4  tablespoons  sweet 
cream,  1  baking  powder,  (dissolved  in  a  little  warm  water),  1  cup 
raisins,  1^2  cups  chopped  walnuts,  3^  cups  flour.  Drop  by 
spoonfuls  one  inch  apart  on  buttered  tins. 

CHEESE  STRAWS. 

1  cup  grated  cheese,  y2  scant  cup  butter,  1  cup  flour,  y2  tea- 
spoon salt,  y%  teaspoon  paprika,  yolk  of  1  eggt  2  tablespoons 
milk  or  water.  Knead  ingredients  well  together,  roll  out  crust 
%  inch  thick,  cut  in  narrow  strips  about  four  or  five  inches  long, 
twirl  into  twisted  straws,  lay  on  wet  dripping  pan,  not  touching 
each  other,  and  bake  in  quick  oven.    Very  dainty  with  salads. 

POTATO  FRIED  CAKES. 

1  cup  mashed  potatoes,  1  large  cup  sugar,  1  cup  of  milk,  2 
tablespoons  shortening,  2  eggs,  3  teaspoons  of  baking  powder, 
salt  and  nutmeg  flour  to  make  soft  dough. 

MARGUERITES. 

Beat  whites  of  2  eggs  stiff,  cup  sugar,  chopped  nuts.  Spread 
on  wafer  crackers,  brown  slightly. 

MAPLE  SYRUP. 

1  pint  of  sugar  in  dry  skillet,  stir  till  brown  thorougWy,  add 
1  cup  water,  boil  till  right  thickness.  1  teaspoon  vanilla.  Will 
not  granulate. 

No.  2.     Boil  6  corn  cobs  2  hours  in  quart  of  water.     Strain 
water  over  1  pint  of  sugar,  boil  to  a  syrup.    Try  it,  it  is  excellent. 


INDIA  VINEGAR. 

To  I  gallon  of  white  vinegar  add  10  small  pepper  corns,  I 
ounce  of  mustard  seed,  2  tablespoons  salt,  1  cup  of  horseradish, 
50  nasturtium  seeds  (fresh),  1  bay  leaf,  1  sprig  of  mint,  stir 
frequently,  let  stand  5  days,  strain  and  bottle  for  salads  and  cold 
meats. 

MARMALADE. 

Five  quarts  currants,  5  pounds  sugar,  1  pound  raisins,  2 
boxes  red  raspberries,  1  orange.  Cook  currants  and  strain  as  for 
jelly,  boil  juice  and  add  sugar,  raisins  and  berries.  Last  of  all 
ndd  orange  which  has  been  cooked  in  a  little  sugar.  Seal  as  usual 
A  jelly  cups. 

ORANGE    MARMALADE. 

Slice  5  oranges  and  2^2  lemons  very  thin ;  peel  3  oranges  and 
squeeze  their  juice  with  juice  of  2^  lemons;  add  sliced  fruit,  to 
every  pound  1  small  cup  of  water ;  stand  24  hours,  cook  till  tender  ; 
add  weight  of  fruit  in  white  sugar;  cook  40  minutes.  Put  in 
jelly  glasses. 

CANDIES. 

FRENCH   FONDANT. 

Use  equal  parts  of  thick  sweet  cream  and  white  of  egg  un- 
beaten stir  in  enough  XXXX  confectioner's  sugar  (use  no  other) 
to  make  dough  to  mould.  Here  you  have  the  body  of  all  delicious 
feam  candies.  Any  reliable  druggist  will  procure  for  you  abso- 
iutely  pure  vegetable  coloring  fluids  at  10  cents  per  bottle ;  enough 
to  last  10  years.  -This  cream  candy  is  a  real  delight  because  no 
cooking  is  needed. 

Fondant  used  to  stuff  dates,  figs  and  nuts  and  for  an  endless 
variety  of  chocolate  creams,  nut  rolls,  nougat,  fruit  loaf,  etc. 

Boiled  Fondant  forms  the  basis  for  nearly  all  cream  candies. 
Use  pure  granulated  sugar,  XXXX.  Be  careful  not  to  get  blue 
looking  moist  sugar,  for  this  is  beet  sugar,  and  will  not  make 
good  fondant.  A  rainy  day  you  will  not  have  success  as  on  a 
clear,  cool  day. 

BOILED    FONDANT. 

One  pint  sugar,  milk  or  water  to  dissolve,  boil  till  spoonful 
dropped  into  cold  water  makes  a  firm  ball,  not  crisp.  Set  dish 
immediately  in  pan  of  cold  water.  When  it  begins  to  cool  nicely 
beat  to  a  cream,  mould  into  a  loaf  and  set  away  in  a  cool  place  to 
ripen.  Should  you  desire  candies  at  once,  this  is  not  necessary. 
If  you  wish  to  use  different  flavors  and  colors,  while  still  beating 
to  a  cream  add  colors  and  flavors  before  you  mould  into  loaves ; 
also  chopped  nuts  and  candied  cherries  for  nut  creams ;  chopped 
iigs  and  dates  for  fruit  creams,  etc.  As  you  may  seek  variety, 
form  candies  into  blocks,  rolls,  cones  or  wafers. 

Now  you  are  ready  for  almost  any  variety  of  cream  candy. 

CHOCOLATE  FOR  DIPPING. 

Use  equal  parts  of  Walter  Baker's  unsweetened  chocolate  and 
fondant.     Melt  in  granite  dish  set  in  hot  water,  add  1  spoonful 


of  melted  paraffine  to  chocolate,  beat  thoroughly  while  hot,  roll 
candies  in  chocolate,  and  with  a  dexterous  turn  of  the  wrist,  pick 
up  and  lay  quickly  on  paraffine  paper.  You  can  make  a  large 
sheet  of  this  yourself  by  brushing  melted  paraffine  over  white 
wrapping  paper.  Never  mind  if  you  do  get  your  hands  "rather 
mussy,"  it  is  far  quicker  done  than  using  a  fork.  However, 
please  yourself.     Cover  fruit  or  nut  loaf. 

Note. — I  find  to  be  absolutely  sure  of  good  results  I  must 
use  Walter  Baker's  chocolate  for  candies.  It  is  certainly  sure  as 
well  as  pure  and  you  cannot  get  good  results  with  an  adulterated 
product. 

AFTER  DINNER   MINTS. 

One  pound  granulated  sugar,  i  cup  of  water  in  which  I  table- 
spoon of  gum  arabic  has  been  dissolved,  add  Yz  teaspoon  pure 
cream  tartar,  boil  until  it  will  form  ball  in  water ;  add  I  teaspoon 
essence  of  peppermint  (more,  if  you  want  them  strong),  pour 
out  on  marble  slab  and  let  cool  till  you  can  handle  easily;  pull 
till  creamy  white,  form  into  even  sticks,  mark  by  pressing  silver 
knife  into  sections. 

Cover  up  in  a  box  for  a  day  or  two,  when  they  will  be  creamy 
and  will  be  easily  parted  where  sections  are  marked. 

WINTER   GREEN   MINTS. 

Make  as  above,  using  a  few  drops  of  pink  or  green  coloring 
and  10  drops  oil  of  wintergreen  to  flavor. 

CREAM   CANDY. 

One  pint  XXXX  granulated  sugar,  i  tablespoon  butter,  I 
tablespoon  vinegar,  y2  teaspoon  cream  tartar,  I  small  cup  cold 
water,  mix,  put  on  fire  and  do  not  stir ;  when  it  hairs  pour  into 
buttered  pan  and  mark  into  squares.  Cover  tightly  (after  it  is 
cold)  for  a  day  or  two,  it  will  be  dry  and  yet  creamy. 

MARSH    MALLOWS. 

To  I  pound  of  XXXX  granulated  sugar  add  ]/A  pound  of 
white  gum  arabic  dissolved  in  I  quart  of  water  and  strained  care- 
fully. Put  in  granite  pan  over  slow  fire,  stir  constantly  until  it 
is  about  as  thick  as  ordinary  molasses ;  add  the  well  beaten  whites 
of  8  eggs ;  flavor  with  vanilla  or  bitter  almond ;  stir  until  it  does 
not  stick  to  the  fingers,  pour  into  a  dripping  pan  filled  with  corn 
starch  into  which  you  have  pressed  a  square  block,  leaving  mould 
for  candy ;  drop  spoonful  into  each  mould,  or,  if  preferred,  dust 
pan  with  corn  starch,  pour  in  marsh  mallow  and  as  it  cools  mark 
into  squares  and  roll  in  starch. 

Dip  in  chocolate  if  desired. 

NUT  GLACE. 

Cook  I  cup  best  granulated  sugar,  %  cup  water,  paraffine 
size  of  hickory  nut  until  it  hairs  from  spoon ;  set  off  the  stove  and 
drop  a  cupful  of  nuts  into  syrup,  picking  them  out  quickly  and 
laying  on  paraffine  paper.  Be  sure  that  your  nuts  are  in  perfect 
halves,  use  English  walnuts,  hickory  nuts,  pecans.  If  Brazil  nuts 
or  almonds,  blanch  and  use  whole  nut.  For  cocoanut,  cut  into 
long,  slender  strips. 

36 


VIOLET   GLACE. 

Take  fresh  double  violets,  have  I  cup  sugar  dissolved  in 
water  and  boiled  until  it  threads  in  heavy  threads  from  spoon ; 
dip  in  violets,  covering  stem,  throw  on  a  shower  of  fine  granu- 
lated sugar  as  you  lift  to  parafnne  paper  to  dry ;  cut  off  tip  of 
stem  you  have  held.    Lay  away  in  dry  sugar. 

ROSE    LEAF    GLACE. 

Select  heavy,  velvety  rose  petals  and  dip  into  syrup  as  for 
violets,  lay  in  granulated  sugar  and  dust  sugar  over ;  lift  care- 
fully to  parafnne  paper. 

MINT  GLACE. 

Select  large,  fresh  mint  leaves,  and  fresh  young  stalks  with 
clusters  of  leaves,  wash  thoroughly,  shake  dry,  lay  on  ice  to  crisp. 
Dip  quickly  into  syrup  glace,  dust  thoroughly  with  granulated 
sugar,  place  on  parafirne  paper  to  dry,  lay  away  in  dry  granulated 
sugar. 

Excellent  with  after-dinner  bon  bons.  Do  not  fail  to  make 
this  in  the  spring  when  mint  is  plenty  and  fresh. 

PENNYROYAL   GLACE. 

Prepare  and  make  the  same  as  mint  glace,  dipping  tender 
stems,  leaves  and  even  young  blosoms  into  glace  syrup. 

SALIMAGUNDI. 

To  finish  up  the  last  of  syrup  for  nut  or  fruit  glace,  place 
in  buttered  pan  an  assortment  of  chopped  fruit,  figs,  dates,  can- 
died cherries,  seedless  raisins,  orange  straws  and  nuts  scattered 
carelessly  through  dish,  bring  syrup  to  a  crackling  point  and  pour 
over  fruit  and  nuts ;  cut  into  blocks  when  nearly  cold. 

PINEAPPLE  GLACE. 

Cut  slices  of  pineapple  Y\  inch  thick,  stand  slices  up  on  edge 
where  sunshine  and  air  will  circulate  through  them  until  the 
surface  is  dried  over.  Put  on  to  boil  2  cups  sugar  and  ^4  CUP 
©f  water  with  parafnne  size  of  hickory  nut,  boil  without  moving 
or  stirring  until  syrup  threads  from  spoon.  Run  a  wire  through 
slices  of  pineapple  twisting  ends  together  forming  a  loop,  dip 
each  slice  into  syrup,  withdraw  and  hang  slices  to  drain  on  stick, 
suspend  over  dish  to  catch  drippings,  let  wind  blow  on  them  but 
do  not  let  slices  touch.  When  dry  and  cold  lay  in  layers  of 
granulated  sugar.  Set  syrup  away,  covered  tightly,  for  future 
use. 

GLACE   ORANGE    RINGS. 

Slice  6  oranges  1-3  inch  thick  in  order  to  get  peel  in  un- 
broken rings,  remove  pulp,  boil  peel  in  salt  water  ten  minutes. 
Boil  in  gallon  of  clear  water  till  tender  changing  twice  to  remove 
salt  taste.  Make  sugar  syrup  to  crackling  point,  add  rings  and 
boil  ten  minutes,  dip  out  carefully  and  roll  in  course  granulated 
sugar.  Very  ornamental  to  serve  as  bon  bon,  also  to  bind  mint- 
balls. 

37 


ORANGE  GLACE. 

Peel,  separate  oranges  into  sections  without  breaking  thin 
skin,  place  them  where  the  air  will  strike  them.  When  the  skin 
becomes  tissue  like,  string  sections  on  wire  loops  and  proceed 
exactly  as  in  pineapple  glace.  After  taking  from  syrup,  dust 
with  granulated  sugar,  if  desired.  Hang  up  to  dry,  when  cool 
pack  in  sugar. 

Re  careful  not  to  tear  fruit  with  wire.  Better  than  to  pierce 
fruit,  twist  wire  around  it  if  possible  as  this  prevents  the  escape 
of  juices. 

CREAMS. 

The  syrup  used  for  (lipping  fruit  is  then  beaten  to  a  creamy 
dough,  moulded  into  cones  and  rolled  in  chopped  nuts,  or  granu- 
lated sugar  with  a  pecan  meat  pressed  into  top,  or  an  English 
walnut,  or  made  into  oblong  rolls  and  used  to  stuff  dates. 

ROSE  PETALS. 

Oil  egg  cups,  stick  to  the  sides  heavy  rose  petals  completely 
lining  cups,  12  petals  to  each  cup,  lay  in  center  3  loosely  placed 
English  walnuts,  pour  hot  syrup  at  the  crackling  point  over  the 
edges  where  it  will  bind  petals,  lightly  string  a  little  of  the  spun 
syrup  over  the  nuts,  heat  very  slightly  to  take  out  of  mould. 

A  very  dainty  bon  bon  if  carefully  made. 

CANDIED  VIOLETS. 

Rub  egg  cups  lightly  with  olive  oil  into  which  a  few  drops 
of  vanilla  has  been  blended,  place  a  dozen  violets  in  each  cup 
twining  them  with  their  stems,  leaving  a  little  nest  in  the  center, 
fill  with  blanched  almonds,  6  nuts  to  each  nest,  boil  1  cup  sugar 
to  the  crackling  point,  dip  3  spoonfuls  of  syrup  into  each  cup 
covering  the  violets,  when  cold  turn  out  and  serve  in  bon  bon 
dish. 

MINT  BALLS. 

Wind  mint  stems  and  leaves  around  English  walnuts  which 
have  been  blanched,  bind  them  with  a  ring  of  candied  orange 
peel,  have  ready  a  pint  of  sugar  syrup  boiled  to  the  crackling 
point,  pick  up  balls  on  wire  or  skewer  pins,  immerse  in  syrup 
thoroughly  covering  all  mint  leaves,  be  sure  syrup  is  very  thick 
and  mint  leaves  bound  into  firm  ball  by  orange  ring  which  has 
been  previously  candied.  When  all  is  perfectly  glazed  with 
syrup  lay  on  oil  paper  and  set  in  cold  draught  to  cool  and  harden. 
If  necessary  dip  again.    A  most  elegant  after  dinner  bon  bon. 

CANDIED  GINGER. 

Boil  Canton  Ginger  root  till  tender,  changing  water  six  times. 
To  1  pound  of  ginger  add  1  pound  of  sugar,  boil  till  it  hairs,  roll 
ginger  in  granulated  sugar  and  pack  with  layer  of  sugar  in  stone 
jar. 

MINT  CUPS. 

Weave  mint  leaves  and  stems  into  a  nest  firmly  twisted  so 
that  they  will  not  separate,  place  these  in  buttered  cups,  fill  mint 
nests  with  blanched  hickory  nuts  crowding  them  closely,  pour 

38 


syrup  at  crackling  point  over  them  and  around  the  edges  so  that 
mint  nests  are  fully  covered  and  bound  together.  Do  not  make 
a  heavy  candied  ball  of  this,  use  about  three  spoonfuls  of  syrup 
only  and  mostly  on  the  mint  to  bind  it  together. 

NUT  LOAF. 

To  i  pound  of  fondant  flavored  with  almond  add  %  pound 
each  of  blanched  almonds,  pecans,  hickory  nuts,  English  wal- 
nuts, filberts  and  Brazil  nuts;  cut  nuts  in  small  pieces  but  do  not 
chop.  For  beauty  of  loaf  add  %  pound  each  of  candied  cherries, 
citron  and  candied  orange  peel.  Mould  into  a  loaf,  cover  with 
chocolate  if  desired.  If  not  press  nuts  and  a  few  cherries  and 
orange  peel  on  top  and  roll  in  coarse  granulated  sugar. 

For  Fruit  Loaf  leave  out  nuts. 

NUT  CARAMELS. 

2  cups  molasses,  i  of  brown  sugar,  butter  size  of  an  egg,  I 
cup  of  cream,  cook  till  it  hairs,  then  add  I  teaspoonful  essence  of 
almond,  I  of  vanilla  and  i  cup  of  chopped  hickory  nuts,  I  cake 
of  Walter  Baker's  Sweet  Chocolate. 

BUTTER  SCOTCH. 

Equal  parts  of  New  Orleans  molasses  and  granulated  sugar, 
to  y2  pound  each  use  j4  cup  butter,  2  tablespoons  vinegar,  y2 
teaspoon  soda,  cook  till  very  brittle  without  stirring,  pour  on  a 
shallow  buttered  pan,  cut  in  squares  and  drip  in  square  of  paraf- 
fine  paper. 

CHEWING  TAFFY. 

3  cups  of  granulated  sugar  y2  cup  each  water  and  vinegar, 
paraffine  size  of  English  walnut,  butter  size  walnut,  1  teaspoon 
cream  tartar;  do  not  stir;  boil  till  it  hairs;  pour  on  slab  till  cool 
enough  to  handle,  pull  till  white  and  cut  in  strips. 

BUTTER   SCOTCH. 

2  cups  brown  sugar,  y2  cup  butter,  y2  cup  white  vinegar, 
boil  until  it  cracks  in  ice  water,  add  1  teaspoon  vanilla,  cool  and 
cut  in  squares. 

ICE  CREAM   CANDY. 

One  pint  sugar,  y2  cup  cream,  y2  teaspoon  cream  of  tartar, 
butter  the  size  of  an  egg,  boil  1 5  minutes,  do  not  stir,  1  teaspoon 
of  nectar  or  vanilla,  pour  in  pan  to  cool,  cut  in  squares. 

FUDGE. 

Two  cups  sugar,  1  cup  milk,  y2  lb.  Walter  Baker's  Sweet 
Chocolate  grated,  butter  the  size  of  an  egg,  y2  teaspoonful  of 
vanilla,  boil  until  it  makes  soft  ball  in  water,  take  from  fire  and 
stir,  pour  in  shallow  pan,  mark  in  squares. 

fudge  no.  2. 
One  lb.  maple  sugar,  1  sweet  milk,  1  teaspoonful  vanila,  J4 
cup  butter,  boil  till  it  will  form  soft  ball,  beat  rapidly,  turn  into 
shallow  pan,  cut  into  squares. 

39 


FUDGE  NO.  3. 

Two  cups  sugar,  1  cup  thick,  sweet  cream,  Yi  lb.  chocolate, 
boil  until  it  makes  a  soft  ball  in  the  water,  stir  in  1  cup  chopped 
nuts,  turn  out  and  cut  in  squares, 

PEANUT  BRITTLE. 

(  foe  cup  brown  sugar,  dry  in  skillet,  place  over  fire  and 
stir  and  stir  until  sugar  is  melted  and  browned  a  bright  amber 
color,  add  1  cup  chopped  peanuts,  stir  until  it  begins  to  grain. 

STUFFED  DATES. 

Remove  the  stone,  fill  the  date  with  fondant  into  which  has 
been  folded  a  pecan  nut.  Do  not  quite  close  the  date  but  leave 
a  line  of  white  fondant  showing.    Roll  in  coarse  granulated  sugar. 

STUFFED    FIGS. 

Open  steamed  figs  at  stem  end,  fill  with  chopped  nuts,  mix 
with  fondant  and  roll  in  granulated  sugar. 

SALTED  WALNUTS,   FILBERTS   AND  ALMONDS. 

Blanch  nuts,  dip  each  nut  in  melted  butter,  sprinkle  with 
salt  and  a  light  dash  of  paprika,  set  in  hot  oven,  brown,  turn 
over  and  sprinkle  in  more  salt,  turn  over  and  brown  slightly. 

PICKLED   BUTTER   NUTS  AND   WALNUTS. 

Pick  green  nuts  the  last  of  June,  make  brine  strong  enough 
to  hold  an  egg,  cover  nuts  with  brine  for  6  days,  wash  off  brine, 
cover  with  boiling  vinegar,  add  1  cup  of  brown  sugar,  1  ounce 
of  cloves,  1  of  cinnamon,  1  of  mustard,  1  ground  nutmeg.  Let 
stand  three  days,  throw  away  the  vinegar  and  prepare  fresh  vine- 
gar in  the  same  way,  heat  to  boiling  point,  add  1  teacup  of  ground 
horse  radish,  %  pound  of  ginger  root,  place  nuts  in  stone  jar 
and  cover  with  vinegar.    Repeat  three  days ;  heat,  seal. 

CAKES. 

Always  use  winter  wheat  flour  for  cakes. 

These  cake  recipes  are  carefully  tested,  and  are  suited  to 
every  need  in  any  household,  more  attention  having  been  given 
to  the  compiling  of  a  few  of  the  best,  rather  than  a  large  number 
of  ordinary  cakes. 

The  Economist  can  here  find  her  delight,  as  well  as  the  am- 
bitious matron  wishing  to  serve  choice  viands.  In  testing  cakes 
I  used  Royal  Baking  powder  only,  finding  it  absolutely  reliable. 

APPLE    SAUCE    CAKE. 

iy2  cups  apple  sauce,  1  cup  sugar,  2  cups  flour,  1  cup  seed- 
less raisins,  y2  cup  butter,  1  tablespoon  hot  water,  2  teaspoons  of 
soda,  1  teaspoon  cinnamon,  1  teaspoon  cloves.  An  elegant  cake. 
Make  apple  sauce  as  for  table  use,  strained  and  sweetened. 

EGGLESS    FRUIT    CAKE. 

iJ/2  teacups  of  light  brown  sugar,  3  level  cups  of  flour,  2  tea- 
spoons baking  powder,  1  cup  sour  milk  in  which  has  been  dis- 


solved  i  small  teaspoon  soda,  y2  cup  butter  creamed  with  sugar, 
Y*  teaspoon  each  cloves,  cinnamon  and  nutmeg,  i  cup  chopped 
citron  dredged  with  flour. 

SPICE  CAKES. 

I  cup  brown  sugar,  I  cup  sour  milk,  I  cup  raisins,  2  cups 
liw.ir,  4  level  teasponsful  butter,  1  teaspoon  each  of  cinnamon, 
cloves,  nutmegs,  soda  and  baking  powder.     Good. 

INEXPENSIVE    FRUIT    CAKE,    EGGLESS. 

I  cup  sugar,  white  or  brown ;  1  scant  ]/i  cup  of  shortening, 
I  cup  sour  milk,  1  teaspoonful  of  soda  in  milk,  \y2  cups  flour, 
one  teaspoonful  ground  cinnamon,  ]/2  teaspoonful  each  of  cloves 
and  allspice;  fruit,  y2  cup  each  (currants,  raisins,  citron  and  figs 
if  desired)  rolled  in  l/$  cup  flour  and  1  teaspoon  baking  powder. 

EGGLESS   PLUM    CAKE. 

Cream  1-3  of  a  cup  of  buttei  with  a  cupful  of  light  brown 
sugar,  add  24  of  a  cupful  of  sour  milk,  y2  teaspoonful  of  baking 
soda,  ]/2  teaspoonful  each  of  cloves,  cinnamon,  nutmeg  and  all- 
spice, y2  cupful  of  raisins  (dredged  with  flour)  and  2  heaping 
cups  of  flour  to  which  a  pinch  of  baking  powder  has  been  added. 
Bake  for  45  minutes  in  a  moderate  oven. 

EGGLESS  WHITE  FRUIT  CAKE. 

1  cup  sugar,  y2  cup  butter,  1^2  cups  pine  apple,  stewed, 
sweetened  and  chopped  fine,  1  cup  white  raisins,  y  cup  chopped 
citron,  *4  cup  blanched  and  chopped  almonds,  2  teaspoons  soda ; 
rub  fruit  and  nuts  together  with  one  tablespoon  flour  into  which 
sift  1  teaspoon  baking  powder,  2  cups  flour,  dissolve  soda  in  I 
tablespoon  hot  water.    Dainty  cake — never  fails. 

EGGLESS  COFFEE  CAKE. 

1  cup  molasses,  1  cup  cold  strong  coffee,  y2  lb.  citron,  1% 
brown  sugar,  5  cups  flour,  1  teaspoonful  each  cinnamon,  cloves 
and  soda  dissolved  in  coffee,  dash  salt,  1  cup  butter,  1  lb.  seedless 
raisins,  1  currants,  cup  nuts,  1  cup  dates  and  figs  mixed,  10  gum 
drops.    Elegant  Xmas  cake.     Mature  3  weeks  before  Xmas. 

EGGLESS    "TEA"    CAKE. 

1  cup  of  sugar  creamed  with  3  tablespoons  butter,  \y2  cups 
flour,  \y>  teaspoons  baking  powder,  y>  cup  cold  English  break- 
fast tea,  1  teaspoonful  vanilla ;  bake  and  eat  while  warm. 

MAPLE  CAKE. 

1  egg,  1  tablespoon  butter,  1  cup  maple  sugar,  1  small  cup 
sour  cream,  y2  teaspoonful  soda  in  cream,  2  cups  of  flour,  1  tea- 
spoon baking  powder,  1  cup  hickory  nuts  chopped. 

CUP   CAKE. 

4  eggs,  4  cups  flour,  2  teaspoons  baking  powder,  2  cups  sugar 
creamed  with  1  cup  butter,  1  cup  milk,  2  teaspoons  vanilla. 

41 


i  I  A  I  1IKK    CAKE. 

i  eggt  i  cup  sugar.  2  tablespoons  melted  butter,  \>  cup  milk, 
1  cup  flour,  1  teaspoonful  baking  powder ;  vanilla.    Eat  warm. 

JAM   CAKE. 

1  cup  brown  lUgar,  cup  butter,  3  cups  flour,  2  teaspoons 
baking  DOW<kr,  ]/2  cup  cold  water,  1  cup  jam,  either  gooseberry, 
Utckberry,  raspberry,  cherry  or  strawberry. 

devil's  food. 

2  cups  dark  brown  sugar  creamed  with  y2  cup  butter,  yolks 
of  3  eggs,  1  cup  milk,  add  one  cake  of  Water  Baker's  sweet 
chocolate  grated,  2l/2  cups  flour  into  which  has  been  sifted  2  tea- 
spoons baking  powder,  1  very  small  teaspoon  soda  dissolved  in  a 
little  water;  bake  in  two  layers,  put  together  with  caramel  icing. 

ANGEL   FOOD. 

The  whites  of  eleven  eggs,  1  y2  cups  granulated  sugar,  1  cup- 
pastry  flour,  1  teaspoon  cream  of  tartar,  1  teaspoon  vanilla.  Sift 
flour  and  sugar  separately  seven  times,  add  sugar  and  flour  a 
little  at  a  time  to  the  eggs ;  bake  in  a  pan  which  has  never  been 
greased.     Bake  forty-five  minutes. 

ANGEL  FOOD. 

Beat  the  whites  of  nine  eggs  stiff,  1  cup  of  flour,  1  cup  of 
granulated  sugar  sifted  six  times,  1  teasponful  baking  powder, 
y2  teaspoonful  cream  of  tartar,  y2  teaspoon  each  of  vanilla  and 
almond  extract ;  bake  in  a  moderate  oven. 

WHITE    LOAF    CAKE. 

y2  cup  butter  creamed  with  ij4  cups  of  sugar,  i$£  cups 
flour  and  y2  cup  corn  starch,  y2  cup  sweet  milk,  2  teaspoons  bak- 
ing powder,  1  of  vanilla,  whites  of  six  eggs  beaten  stiff  and  added; 
last. 

VELVET  SPONGE   CAKE. 

Beat  whites  of  4  eggs  stiff  with  *4  teaspoon  cream  of  tartar, 
sift  %  cup  flour,  Y$  cup  sugar,  beat  sugar  and  the  whites  of  eggs 
together,  add  the  yolks  previously  beaten  to  a  cream ;  lastly  add 
1  cup  sifted  flour  and  beat  in  lightly.  Almond  extract.  Bake- 
in  angel  food  pan  forty-five  minutes. 

POUND   CAKE. 

1  lb.  2  oz.  butter,  crear*e'd  with  1  lb.  14  oz.  sugar,  add' 
stiffly  beaten  whites  of  12  e<?gs,  then  the  yolks  beaten  to  a  cream,. 
1  cup  of  milk ;  lastly  3^  lbs.  sifted  flour  with  4  heaping  tea- 
spoons of  baking  powder,  1  teaspoon  each  of  vanilla  and  almond; 
extract. 

CORN    STARCH    CAKE. 

J/2  cup  corn  starch,  l/>  cup  flour,  sifted  together  with  one  tea- 
spoon baking  powder,  2  eggs,  y>  cup  granulated  sugar  and  1-3, 
cup  butter  creamed  thoroughly,  add  to  the  flour  and  corn  starch,, 
beat  seven  minutes,  bake  in  moderate  oven. 


PORK   CAKE. 

Grind  i  lb.  salt  pork  through  a  meat  chopper,  pour  over  it 
I  pint  of  boiling  water,  add  i  lb.  of  chopped  raisins,  *4  lb.  cit- 
ron, i  cup  molasses,  2  cups  dark  brown  sugar,  1  tablespoon  each 
cinnamon,  cloves  and  allspice,  one  tablespoon  soda  and  lastly  1 
beaten  egg ;  stir  thoroughly  and  add  8  cups  flour  into  which  has- 
been  sifted  4  teaspoons  baking  powder. 

DATE   CAKE. 

Creak  2  eggs  in  cup,  fill  with  sour  cream,  put  in  mixing; 
bowl,  add  very  small  teaspoon  soda,  1  cup  sugar,  1  cup  dates, 
1  chopped  nuts,  2  spoons  butter,  flour  to  make  quite  stiff,  2  tea- 
spoons baking  powder,  ice  with  one  cup  of  XXXX  sugar  mixed 
with  enough  sweet  cream  to  spread  smoothly,  lay  split  dates  over 
the  top. 

WHIPPED  CREAM    CAKE. 

2-3  cup  sugar,  1  tablespoon  butter,  2  tablespoons  sweet  milkr 
1  cup  flour,  1  teaspoon  baking  powder,  lastly  the  whites  of  2  egg% 
beaten  stiff.     Bake  in  two  layers. 

For  filling,  whip  1  cup  of  "double  cream,"  flavor  with  van- 
illa adding  1  spoon  of  sugar  to  each  cup  of  stiff  whipped  cream, 
spread  between  layers  and  over  top.    Serve  at  once.    Very  dainty. 

MINNEHAHA    CAKE. 

\l/z  cups  sugar  creamed  with  %  cup  butter,  l/2  cup  milk,  2 
cups  flour,  2  teaspoons  baking  powder,  whites  of  6  eggs ;  bake  in 
layers.  For  filling,  boil  1  cup  of  sugar,  1  cup  chopped  raisins, 
1  cup  hickory  nuts  in  l/2  cup  sweet  cream  thick  enough  to  spread. 

MAPLE  FILLING  FOR  MINNEHAHA  CAKE. 

Boil  1  cup  maple  sugar  'till  it  waxes,  stir  in  2  tablespoons 
butter  beating  rapidly,  spread  quickly  over  cake  and  between  lay- 
ers.    Delicious. 

MARSHMALLOW   CAKE. 

il/2  cups  sugar,  1  cup  rich  sour  cream,  -1  teaspoon  soda,  r 
teaspoon  vanilla,  2  cups  flour,  2  eggs  well  beaten ;  bake  in  layers. 
Take  from  tin  and  place  split  marshmallows  closely  over  each 
layer,  return  to  oven  until  marshmallows  run  together,  place  one- 
layer  above  the  other  and  serve  warm. 

TUTTI    FRUTTI    CAKE. 

Make  cake  the  same  as  marshmallow,  fill  with  the  following: 
Spread  first  thickly  with  quince  jelly,  then  1  cup  ground  raisins, 
l/>  cup  chopped  nuts,  ]/2  cup  grated  cocoanut  mixed  with  2  table- 
spoons sugar  and  the  white  of  1  beaten  tgg.  Cover  top  with 
boiling  icing.     Rich  and  delicious. 

MACCAROONS. 

l/2  lb.  blanched  almonds  powdered  fine  with  a  little  orange 
water,  y2  lb.  sugar,  stiffly  beaten  whites  of  3  eggs,  drop  on 
buttered  granite  tin,  lay  a  nut  on  each  maccaroon ;  bake  light 
brown,  sprinkle  with  sugar. 


Mahood  &  Kenney 

64  S.  C.  Street. 

Business  Up,  Prices  Down. 

Mrs.  Geo.  Pope 

The  Pioneer  Milliner 

Exclusive  Designs  in  Fine  Pattern  Hats. 
WE    AIM    TO     PLRASB. 

Sullivan  Candies,  Cigars,  Tobacco 
Fancy  Groceries 

Virginia,  -  -  Nevada 

The  City    Bakery 

H.  BINDELS,  Prop. 

Bread,  Pies,  Cakes  and 
Confectionery 

No.  27  North  C.   Street 


NUT  BUTTER  FILLING. 

%  cup.  peanut  butter,  l/2  cup  sugar,  l/2  cup  cream,  btJt 
creamy  and  fill  between  layers.  Sprinkle  chopped  nuts  on  top 
of  cake. 

CARAMEL    FILLING. 

y2  cup  peanut  butter,  y2  cup  sugar,  y2  cup  cream,  beat 
then  take  from  stove,  stir  until  it  commences  to  grain,  seasoM 
with  vanilla. 

RAISIN    FILLING. 

I  cup  seeded  raisins,  chopped,  i  cup  sugar,  I  egg,  i  table- 
spoon of  cornstarch,  i  teaspoon  of  butter,  i  cup  hot  water;  boil 
until  thick. 

ORANGE  HONEY  FILLING. 

Boil  I  pint  of  sugar  with  l/2  cup  water  till  it  nairs ;  add  i  cup 
orange  peel  which  has  been  shredded  in  meat  chopper  or  chopped 
very  fine,  I  teaspoon  vanilla,  boil  for  a  moment  and  place  in  glass 
jar.  Always  ready  to  use  for  a  cake  filling,  also  makes  a  dainty 
aandwich  for  lunches. 

BREAD. 

"And  no  doubt  Eve  was  glad  because 
Her  hubby  could  not  say, 
Her  bread  was  not  like  mother  made 
Back  in  his  youthful  days." 

BREAD. 

One  cake  compressed  yeast  dissolved  after  breakfast  in  luke 
warm  water,  I  pint  warm  water,  i  pint  milk,  teaspoon  salt,  3 
quarts  flour,  add  yeast ;  let  rise  and  knead  into  loaves ;  let  rise 
and  bake  one  hour. 

BOSTON    BROWN  BREAD. 

Two  cups  sour  milk,  l/2  cup  New  Orleans  molasses,  1  y2  cups 
graham  flour,  1^2  cups  corn  meal,  2  small  teaspoons  soda,  1  salt, 
steam  3  hours ;  bake  10  minutes. 

MARYLAND  BEATEN   BISCUI7 

Ten  cups  flour;  1  cup  lard,  2  cups  water,  a  little  salt,  mix 
and  beat  with  a  heavy  maul  for  s.n  hour  or  till  smoth  as  satin. 
Make  in  small  biscuit  and  bake  in  moderate  oven 

PARKER  HOUSE  ROLLS. 

One  cake  yeast,  1  tablespoon  sugar,  lard  size  of  egg,  1  pint 
milk,  melt  lard  in  milk,  make  stiff  batter,  let  rise,  mix  and  knead 
riioroughly,  let  rise.  Roll  out  an  inch  thick,  cut  with  large  biscuit 
cutter,  spread  with  melted  butter,  fold  together,  let  rise  very 
light.     Bake  in  quick  oven,  serve  hot. 

POCKET   ROLLS. 

4  large  potatoes  mashed,  4  eggs,  y2  cup  yeast,  1  qt.  flour,  r 
cup  lard,  y2  cup  sugar,  pinch  of  salt,  rise,  make  into  turn  ove* 
rolls,  spreading  thickly  with  butter  before  folding,  let  rise  very 
Hght  and  bake,  serve  crisp  and  hot. 


Mrs.  M.  H.  Crisler 

Leader  in  Fine  Millinery 

Opp.  Post  Office.  Carson  City,  Nev. 


IT.  J.  {Sfcteirxtxiet^ 


Stationery,  Kodaks  and   Photographic  Supplies. 

Lilac  Cream  for  Chapped  Hands  and  Faces. 
Opposite  Postoffice.  Carson  City,  Nev. 

J.  W.  OLDING 

Stationer  and  Newsdealer 

Carson  City,  Nev. 

Fraoik    !£•    Meder 

Everything  For  The  Sportsman 

Electrical  Supplies,  Incandescent  Globes,  and 
Electric  Chandaliers. 

Agents  For  The  White  Sewing  Machines. 


FILLING  FOR   TAMALES   NO.  2. 

Grind  2  lbs.  of  boiled  veal  or  chicken,  2  large  red  peppers,  1 
onion.  Add  2  teaspoons  cayenne  pepper,  1  of  salt,  and  mix 
through  meat.     This  will  serve  10  people. 

An  elegant  church  or  club  supper.  Serve  olives,  pickled 
walnuts,  sour  fruit,  black  coffee  and  Russia  tea,  with  peanut 
sandwiches. 

CHILI    CON    CARNIE. 

Three  pounds  of  clean  bacon  cut  in  dice,  with  10  lbs.  of  lean 
beef  cut  into  small  pieces.  Chop  three  pounds  of  suet;  place  in 
kettle  and  fry  for  twenty  minutes  taking  care  to  stir  and  not  to 
scorch.  Now  add  2  quarts  of  Chili  beans  or  black  kidney  beans 
previously  parboiled,  and  4  gallons  of  water,  100  tiny  red  pep- 
per corns,  6  sweet  peppers  chopped  rather  fine,  24  large  ripe  to- 
matoes, 50  okra  pods,  J^  teacup  of  salt.  Set  it  where  it  will  sim- 
mer slowly  for  4  hours,  adding  water  as  is  needed.  This  should 
serve  150  people.  Serve  with  lettuce  sandwiches,  coffee  and 
pickles. 

FISH   CHOWDER  FOR  200. 

50  lbs.  of  sturgeon  or  white-fish,  boil  in  salted  water  with  1 
cup  vinegar,  salt  and  pepper,  pick  fish  from  bones  rejecting  all 
skin.  Add  to  flaked  fish,  6  cans  lobster,  five  lbs.  finely  minced 
bacon,  15  chopped  red  peppers;  2  bunches  chopped  celery,  12 
minced  onions,  lay  bacon  in  bottom  of  dish,  add  vegetables,  cover 
with  water,  cook  vegetables  tender,  add  fish  and  lobster  with  6 
gallons  milk,  1  cream,  4  lbs.  cracker  crumbs,  salt  and  pepper  to 
taste,  bring  to  boil.  Serve  with  lettuce  sandwiches,  rye  bread 
and  butter  and  iced  lemonade  without  sugar. 

LOO    CHING    SUEY. 

2  large  bunches  celery  cut  in  cubes,  6  onions,  2  doz.  sweet 
peppers  without  seeds  chopped  in  bits  not  too  fine ;  2  doz.  shallots 
cut  in  ]/\  inch  lengths  ;  50  mushrooms  sliced ;  50  large  ripe  to- 
matoes without  seeds ;  50  sweet  chestnuts  blanched  and  cut  in 
small  pieces  ;  meat  from  4  chickens  cut  small,  skin  rejected ;  10 
calf  tongues  sliced  thin ;  4  lbs.  of  bacon  cut  fine ;  2'  lbs.  suet  cut 
very  fine.  Place  suet  and  bacon  in  large  kettle  and  fry  crisp. 
Add  meat  and  fry  to  golden  brown ;  be  very  careful  not  to  fry  a 
dark  brown.  Now  add  vegetables  and  cover  with  water.  Cook 
1  hour.  Add  salt  to  taste  and  liberal  quantity  of  paprika  and 
white  pepper.  Cover  tightly  and  cook  4  hours.  Serve  200  guests. 
Serve  with  Russian  tea,  hot  unseasoned  rice,  and  pimolas. 

CHOP    SUEY. 

Mine*  4  lbs  cooked  veal  in  y2  inch  pieces,  1  cooked  veal 
tongue  sliced  thin.  Shred  in  long  strips  and  very  narrow  I  lb 
bacon.  Chop  fine  1  lb  fat  from  veal  with  a  CMp  of  suet.  Place 
fat,  suet  and  bacon  in  large  iron  kettle,  fry  golden  brown,  stir- 
ing  often.  Add  1  cup  shredded  chestnut  meats,  4  onions  diced 
V2  inch  square,  4  stalks  celery  cut  in  Y*  inch  lengths,  4  large 
potatoes  cut  in  strips  as   for   French   fry.     Lay   vegetables   m 

47 


•mnKing  fat,  fry  to  golden  brown.  Add  minced  veal  and  tongue; 
stir  for  5  minutes,  adding  salt  and  white  pepper.  Sift  over  l/2  cup 
flour,  Stirring  smooth  and  till  rich  brown.  Add  1  quart  water 
and  set  bade  to  simmer  slowly  1  hour.  Serve  with  bowls  of  un- 
I  rice,  cooked  till  dry  and  flaky.    Will  serve  20  people. 

LI    HUNG    CHANG    SUEY. 

!Y  to  golden  brown,  1  lb.  veal  cut  in  small  pieces;  meat 
from  one  chicken,  skin  and  bones  rejected;  1  lb  bacon.  Add  1 
pint  each  celery  and  Spanish  onion  cut  in  cubes,  1  doz  large 
Bweet  peppers  chopped  without  seeds,  12  mushrooms  cut  in 
slices,  2  quarts  water.  Gently  mix  meat  and  vegetables.  Add 
salt  and  white  pepper  to  taste.  Cover  and  simmer  till  all  water 
is  evaporated.  Serve  with  cups  of  boiled  rice  without  salt,  with 
Russian  tea  in  small  cups  without  saucers. 

CHOP   SUEY. 

Cut  any  lean  meat,  beef  or  veal,  into  pieces  y2  inch  long,  Y^ 
inch  thick.  Chop  1  lb  suet  fine.  y2  lb  bacon  cut  in  fine  shreds. 
Lay  in  bottom  of  kettle,  fry  over  slow  fire.  When  well  browned 
add  lean  meat,  stir  briskly  10  minutes  till  meat  is  crisply  browned; 
cover  with  1  gallon  of  water  to  every  4  lbs  meat;  boil  till  water 
is  all  gone ;  though  first  season  highly  with  salt,  1  large  Spanish 
onion,  3  large  stalks  celery,  12  sweet  chestnuts  blanched  and  cut 
in  shreds  (not  chopped).  Cut  onion  and  celery  in  dice  l/i  inch 
square.  Cook  till  all  stock  is  boiled  away,  leaving  a  jelly  like 
moisture  only.  This  suey  should  be  a  very  rich  dark  color, 
which  is  gained  by  frying  suet  and  bacon  dark  brown. 

Serve  cooked  rice  very  dry  and  without  salt,  on  small  sep- 
arate dishes,  with  Japan  Tea,  clear,  in  tiny  cups  without  saucers. 

EGG   FOO   YONG. 

Shred  y2  lb.  bacon  fine  in  inch  lengths,  shred  *4  lb-  sweet 
chestnuts  in  fine  strips,  tiny  shreds  of  celery  one  spoonful;  cook 
bacon  crisp  and  brown,  add  celery  and  chestnuts,  fry  golden 
brown  but  not  crisp;  take  out  of  pan,  add  a  little  flour,  stir  till 
well  browned  and  add  1  cup  boiling  water,  making  a  thin  very 
dark  brown  gravy ;  add  1  spoonful  Worcestershire  sauce.  Now 
take  a  fresh  sauce  pan  in  which  has  been  browned  a  golden 
brown  one  spoon  butter.  Into  this  pan  place  one  spoonful  of 
the  shredded  celery,  bacon  and  nuts,  bind  together  with  four  table 
spoons  beaten  egg,  salted  to  taste,  cook  for  a  moment,  turn  to 
brown  the  other  side ;  lay  on  a  plate,  dip  spoonful  of  brown 
sauce  over  the  little  cake  which  should  be  about  the  size  of  a 
cooky ,  make  three  of  these,  putting  spoonful  of  brown  sauce  be- 
tween each  and  over  the  top,  serve  with  cooked  rice  without  salt. 

MUSHROOMS    A   LA    JAPAN. 

Rub  mushrooms  free  of  skin,  cut  in  dice.  Cook  in  salt 
water  ten  minutes.  Add  1  qt.  strained  tomato,  1  lb  chopped 
chicken,  t  diced  veal  tongue,  *4  lb  beef  marrow  sliced  ]/i  inch 
thicks  2  tablespoons  Worcestershire  sauce,  butter,  pepper  and 
mlt  with  a  little  flour  to  thicken.    Serve  with  unsalted  rice. 


DEALERS    IN 

Groceries,  Provisions,  Cigars  and  Tobacco 

Foreign  and  Domestic  Delicacies,  Fruits,  Etc. 
TIM  B.  SULLIVAN  No.  19  S.  C  St..  Virginia,  City,  Nev. 

THE    CROSBY    COMPANY 

INCOR.POR.ATED  1896 

Dealers  in  Carpets,  Art  Squares,  Rugs,  Matting,  Linoleum 

FURNITURE 

Stoves,    Hardware,    Wall    Paper,    Paints,    Oils, 
Window  Glass,  Etc. 

Office  and  Store,  19  N.  C  St.                                           Warehouses,  23-30  N-  C  St. 
J.  WESLEY  SEXSMITH,  Pres.  A  Mgr. Virginia,  Nevada- 

J.     IVI.     DAVIS 

DEALER    IN 

Books,  Magazines,  Stationery 
Fancy  Goods,  Etc. 

Agent  San  Francisco  Chronicle,  Examiner,  Call,  Post  and 

Virginia  Evening  Chronicle. 

A  Full  Line  of  Typewriter  Supplies. 

John     McGrath 

Wholesale   and    Retail    Dealer    in 

Choice   Family   Groceries 

Schneider  Mining  Candles.  Idan-ha  Water. 

Fresh  Roasted  Coffee.  Fine  Teas. 

Crockery,  Glassware,  Etc. 

No    44  South  C  St.  Virginia,  Nev. 


Wm.  H.   Hancock 

Keeps  Constantly  on  Hand 

Choice  Beef,  Veal,  Pork,  Mutton 
Corned  Beef,  Etc* 

La  Fayette  Market,  Gillig  Building,  South  G  St.  Virginia  City,  Nev. 

WALTER  J.  TONKIN 

Dealer   in 

Clothing,  Furnishing  Goods,  Hats,  Caps,  Boots,  Shoes, 
Dress  Goods,  Fancy  Articles. 

Full  Line  Stylish  Millinery 

Tonkin  Building  C  and  Taylor  Sts.         Virginia  City,  Nev. 

Benzoated   Almond   Cream 

An  elegant  preparation  for  Chapped  Hands,  Face  or  any 

Roughness  of  the  Skin. 

^Removes  Tan  and    Sunburn. 

Leaves  the  Skin  Soft  and  White. 

Is  Not  Sticky  or  Greasy. 

Gentlemen  will  find  it  an  excellent  lotion  for  the  Face  after  shaving. 

Pioneer  Drug  Store,   B  FPrSo^w' 

PRICE  25  CENTS.  Virginia  City,  Nev. 

A.   S.  Dabovich  W.  B.    Brown 

Brown  &  Dabovich 

The  Leading  Confectioners 

CIGARS,     TOBACCO 

Ice  Cream  Soda  and  Tamale  Parlors. 

Phone  183  10  South  C  St.  Virginia  City,  Nev. 


